Physicochemical, microbiological and sensory assessments of Italian salami sausages with probiotic potential
Ruiz, Juliana Nogueira(University of São Paulo ESALQ Dept. of Agroindustry, Food and Nutrition) | Villanueva, Nilda D. Montes(Pontifical Catholic University of Peru CENTRUM) | Favaro-Trindade, Carmen Silvia(University of São Paulo FZEA Dept. of Food Engineering) | Contreras-Castillo, Carmen J.(University of São Paulo ESALQ Dept. of Agroindustry, Food and Nutrition)
Probiotics are live microorganisms that confer a health benefit on the host by improving the intestinal microbial balance. We evaluated the viability of Lactobacillus acidophilus (La) and Bifidobacterium lactis (Bl) probiotics and their effects on the technology and sensorial characteristics of fermented sausage. The presence of probiotic cultures reduced water activity and promoted faster pH reduction in the salamis, which presented pH values between 4.71 and 5.23 and water activity between 0.84 and 0.89. Lactic acid content ranged between 0.19 and 0.29 g, and the samples lost up to 35 % of their weight during ripening. As regards color, no differences were found between the probiotic salamis and the control, presenting an overall mean of 40.85 for L* (lightness), 14.48 for a* (redness) and 6.46 for b* (yellowness). High consumer acceptance was observed for the probiotic salamis, which showed an average acceptance of approximately 7.0 on a nine-point hedonic scale for all attributes evaluated, with no differences (p < 0.05) when compared with the control. The performance of La was better, as the salamis treated with this microorganism presented less weight loss, better acceptance and greater purchase intention. Flavor and texture were the attributes that most influenced sensory acceptance. Salamis supplemented with probiotic cultures may be a viable option for the formulation of fermented sausages in the food industry.
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