Effect of probiotic bacteria on chemical composition and sensory quality of fermented sausages

Radulović, Zorica; Živković, Dušan; Mirković, Nemanja; Petrušić, Milica; Stajić, Slaviša; Perunović, Marija; Paunović, Dušanka

doi:10.1016/j.profoo.2011.09.224

Cited by 16 publications

(7 citation statements)

References 5 publications

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“…These observations were corroborated by earlier researchers too (Galgano et al 2003;Zuber and Hovart 2007;Casaburi et al 2007;Mahmoud and Badr 2011). Lowering of pH value during ripening period might be because of the breakdown of carbohydrates by bacteria especially after day 7 and similar observations have been made earlier (Radulovic et al 2011;Nazli et al 2017;Mitrovic et al 2019). As observed in present study, high level of starter culture could accelerate the biochemical changes in the fermented sausages resulting in altered physicochemical measurements (Radulovic et al 2011;Lorenzo and Franco 2012;Kozacinski et al 2008;Bingol et al 2014).…”

Section: Discussionsupporting

confidence: 92%

Effect of ripening period and culture level of starter on the quality characteristics of fermented beef sausage

Ali,

Elsir,

Elobied

et al. 2022

Lett. Anim. Biol.

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This study was conducted to determine the impact of ripening period and starter culture level on physicochemical parameters, colour parameters, and total bacteria count (TBC) of fermented beef sausage under Sudanese conditions. Combination of equal portions of two strains of lactic acid bacteria (Streptococcus ssp. and Lactobacillus ssp.) were added as starter culture at two levels (level 1= 1.34 ml/kg and level 2 = 2.67 ml/kg) to formulate two batches of fermented beef sausage. Both the fermented sausages were stored for 0, 7, and 14 days under 85% relative humidity at 21 oC. Three replicates from each starter level were subjected to analysis for physicochemical parameters, colour measurements, and TBC at the three ripening periods (0, 7, and 14 days). The results revealed significant increase (P<0.01) moisture, crude protein, and fat content of fermented sausages with increasing ripening period. The pH was higher at 7 day ripening followed by 0 day ripening, whereas lower pH was observed at 7 day ripening period. Lightness (L*) increased (P<0.01) with ripening period, whereas the redness (a*) decreased sharply (P<0.01). However, yellowness (b*) value was lower (P<0.01) at 7 day ripening period followed by an increase at 14 day ripening and highest values was observed at 0 day ripening period. Furthermore, the higher values of all colour measurements were observed at lower starter level (P<0.01). Higher TBC was observed at 7 day ripening period compared to 0 day and 14 day ripening period which did not differ significantly from each other. In conclusion the 14 day ripening period and higher starter culture level results in higher values of physicochemical characteristics and colour measurements; 7 day ripening period results in higher total bacterial count of fermented beef sausages.

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Section: Discussionsupporting

confidence: 92%

Effect of ripening period and culture level of starter on the quality characteristics of fermented beef sausage

Ali,

Elsir,

Elobied

et al. 2022

Lett. Anim. Biol.

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“…The pHs of Sremska sausages on the first day of the production processes (Table 2) were in accordance with the results reported by Kozacinski et al (2008) and Radulovic et al (2011) for Sremska at the same stage of production. The exception was the initial pH of sausages from industry B, with values that were considerably lower (5.0) than the other Sremska sausages studied (Table 2).…”

Section: Sremska Sausagessupporting

confidence: 90%

Selected Physico-Chemical Properties of Serbian Dry Fermented Sausages in Different Meat Industries

2018

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“…Del día 1 al 7 el pH aumentó en el chorizo control (CHO0), pero decreció en el chorizo CHO400. Los valores de pH al día 1 fueron similares a los de la salchicha fermentada con bacterias probióticas -estudio efectuado por Radulović et al (2011)-, aunque al día 7 los chorizos elaborados con carne de pollo presentaron pH más alto. Estos resultados indican que la maduración de los chorizos elaborados se ve favorecida por el uso de carne de pollos suplementados con AEO, el cual provoca Chorizo de carne de pollo González-Garza et al un descenso del pH.…”

Section: Resultados Y Discusión Ph Y Colorunclassified

Vida de anaquel de chorizo elaborado con carne de pechugas de pollos suplementados con aceite de orégano

González-Garza¹,

Herrera‐Balandrano²,

Gutiérrez‐Soto³

et al. 2020

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Este estudio evaluó chorizos (CHO) frescos, elaborados con carne de pollos suplementados con aceite de orégano (AO) en su dieta. Se establecieron cinco tratamientos (200, 400, 600, 800 y 1,000 mg kg-1 de AO) y un control. Asimismo, se determinaron el pH, el color, la textura, la capacidad antioxidante, el análisis microbiológico y sensorial. El pH fue mayor (p < 0.05) en el chorizo control, así como cuando contenía 600 mg kg-1 de AO en las evaluaciones de los días 1 y 7. Para el día 7, el color rojo fue significativamente mayor (p > 0.05) en los chorizos que contenían 1,000 mg kg-1 de AO, y las bacterias ácido lácticas (p > 0.05) mostraron mayor presencia cuando el chorizo contenía 600 mg kg-1 en este mismo periodo. La dureza fue significativamente menor (p < 0.05) en el control los días 1 y 7. Los atributos sensoriales fueron aceptables (p > 0.05) en los chorizos con AO. En conclusión, los chorizos de carne de pollo alimentados con AO mejoraron en pH, color rojo, dureza, bacterias ácido lácticas y aceptabilidad sensorial.

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Effect of probiotic bacteria on chemical composition and sensory quality of fermented sausages

Cited by 16 publications

References 5 publications

Effect of ripening period and culture level of starter on the quality characteristics of fermented beef sausage

Effect of ripening period and culture level of starter on the quality characteristics of fermented beef sausage

Selected Physico-Chemical Properties of Serbian Dry Fermented Sausages in Different Meat Industries

Vida de anaquel de chorizo elaborado con carne de pechugas de pollos suplementados con aceite de orégano

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