Influence of exopolysaccharide-producing lactic acid bacteria on the spreadability of fat-reduced raw fermented sausages (Teewurst)
2019
Hilbig, Jonas | Gisder, Julia | Prechtl, Roman M. | Herrmann, Kurt | Weiss, Jochen | Loeffler, Myriam
This study aims to reduce the high fat content of spreadable raw fermented sausages (Teewurst) through the application of in–situ exopolysaccharide (EPS)-forming lactic acid bacteria (LAB). For this reason, sausages with EPS-forming LAB and different fat contents (20–40% added belly fat) were produced and compared to control products without an EPS-forming culture (L. sakei TMW 1.2037). Microbial growth and pH were monitored during processing, the fat (Weibull-Stoldt method) and EPS content (HPLC) of the final products determined, and the products characterized using rheological and texture profile analysis. The fat content of the final products ranged between 17–20%, 25–27%, and 30–33%, respectively. The EPS content of the spreadable raw sausages ranged between 0.08 and 0.30 g/kg for the heteropolysaccharides-producing strain L. plantarum TMW 1.1478, and between 0.46 and 1.03 g/kg for the homopolysaccharide (HoPS)-producing strains L. sakei TMW 1.411 and L. curvatus TMW 1.1928. The latter ones significantly (p <0.05) reduced the hardness of the fat-reduced products and showed lower loss and storage moduli. These results were also supported by the findings of the sensory evaluation where products containing HoPS-forming LAB were rated softer and better spreadable than the corresponding control samples. In addition, the taste of the products was not negatively influenced by the presence of the HoPS-forming LAB.This study clearly demonstrated that the application of HoPS-producing LAB is a promising approach to reduce the fat content of spreadable raw fermented sausages.
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