Effect of starter cultures on microbial and physicochemical parameters of a dry fermented poultry meat sausage

Abstract

The aim of this work was to study the effect of Staphylococcus xylosus and Lactobacillus plantarum on microbial and physicochemical characteristics of a dry fermented poultry meat sausage. The microbial results show that lactic acid bacteria (LAB) and coagulase negative staphylococci (CNS) represent the two predominant microflora in all stages of ripening. The number of enterobacteria decreased significantly in sausages previously inoculated respectively with L. plantarum and with a mixed starter cultures, due to the acidifying and antibacterial activities of lactic acid bacteria. The moisture content of control and inoculated sausages decreased in all stages of ripening which allows a good preservation and consequently, improved their shelf life. Moreover, total free amino acids content increased during ripening of dry fermented sausages. Their concentrations were higher in sausages previously inoculated with starter cultures than in control ones. The main amino acids present in all stages of ripening were aspartic and glutamic acids, arginine, glycine, threonine, alanine, tyrosine, phenylalaline, leucine and isoleucine.

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

“…Decrement in yellowness (b * ) throughout ripening period could be attributed to similar factors (El Adabi et al, 2014). Because of low pH at 14 day ripening period low TBC was observed in this study and it was corroborated by earlier researchers too (Drosinos et al 2007;Baka et al 2011;El Adabi et al 2014).…”

“…Several researchers reported significant effect of ripening period on various physicochemical parameters. In this study moisture content increased with ripening period, it could be due to the formation of water as secondary product during lactic acid generation (Casaburi et al 2007;Drosinos et al 2007;Kozacinski et al 2008;Kim et al 2014;El Adabi et al 2014;Bingol et al 2014). The increased protein content of fermented sausages might be attributed to the increase in free amino acid content (Casaburi et al 2008;AroAro et al 2010;Candogan et al 2009;Lorenzo and Franco 2012).…”

“…Reduction in redness is probably attributed to Biology 02(2): 17 -21 activity of catalyze enzyme produced by lactic acid bacteria which destroys lactate and generates hydrogen peroxide (H2O2) that attacks the heme pigments causing oxidative discoloration of sausages (Olivars et al 2010;Baka et al 2011;Kargozari et al 2014). Decrement in yellowness (b * ) throughout ripening period could be attributed to similar factors (El Adabi et al, 2014). Because of low pH at 14 day ripening period low TBC was observed in this study and it was corroborated by earlier researchers too (Drosinos et al 2007;Baka et al 2011;El Adabi et al 2014).…”

The Influence of Two Starter Cultures on Some Quality Properties of Macedonian Traditional Sausage

“…the sausages have a darker color. According to El Adab et al (2014), the development of color in fermented sausages is largely conditioned by the duration of ripening of sausages rather than by added starter cultures. The authors point out that L*, a* and b* values are usually reduced during the maturation process in the event that starter cultures are not added.…”