[Possibility of Production a New Type of Local Smoked Fermented Semi-dry Sausages ]

The aim of this research was to produce smoke fermented semi-dry sausages without the starter culture and with three kinds of commercial starter culture, and to study inhibition activity between these cultures and some of food additives used in industry as nitrite, salt, black pepper and lactic acid. First culture was Staphylococcus carnosus and Staphylococcus xylosus, the second one contained Lactococcus lactis, Lactobacillus sakei, while the third contained Lactococcus lactis, Lactobacillus sakei, Staphylococcus carnosus and Staphylococcus xylosus. All treatments were analyzed for microbial, chemical and sensory evaluation after 0,7,14,21,28 day of cold storage at 5 C in order to achieve the best treatment. The results of inhibition activity showed that the lactic acid was the most effective on microbial growth of starter culture, while the other additives showed no effect on 100 ppm from the nitrite, 1-1.5 % from the salt and 0.1-0.2 from the black pepper. The later percentages was applied for fermented sausages prepared. Four treatment were prepared with nitrite and four without it. The microbial analysis for the fermented sausages showed that the starter culture was dominated before smoking and the treatment without starter culture showed that yeasts and molds were dominated. After the smoking the appearance of the spoilage was on treatments that prepared without nitrite after 14 days from the storage, while the other treatment had no ? of rot. the chemical analysis showed significant effect in the pH number between control and treatments that had starter cultures, and associated with the decrease in carbohydrates. Moisture was dropped in all treatments and associated with the increase in protein, fat and ach rates. The treatments prepared with Staphylococcus had the less changes on the TBA number and the top changes on the NPN content than the treatments that prepared with lactic acid bacteria. The best results of sensory evaluation was showed in the fermented sausages with the third commercial starter culture.