Starter culture and time/temperature of storage influences on quality of fermented mutton sausage.
Wu W.H. | Rule D.C. | Busboom J.R. | Field R.A. | Ray B.
Rate of acid production and ability to produce antimicrobial activity were tested on P. acidilactici H and L. plantarum 27 during growth in a sausage formula mixture. Lactacel 75 was used as control. Starter culture did not affect water activity, pH, ash or protein content, fatty acid composition (except for nonadeconoate), cholesterol content or retention of moisture, protein, fat, ash or fatty acids. Saugages made with P. acidilactici H had the lowest (P<0.05) retention (89.6%) of cholesterol during processing and storage. Sensory evaluation of fermented sausage and bologna prepared from the two starter cultures or from Lactacel 75 indicated both products were acceptable after 50-60 days storage at 4 degrees C.
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