Optimization of compositional and structural properties in probiotic sausage production

Abstract

In this study, the effects of different fat levels and different particle sizes on compositional and structural characteristics of probiotic fermented sausage were investigated. In order to obtain probiotic character, Lactobacillus casei CRL431 was added. The physicochemical, microbiological and sensory analysis were done. The effect of fat level x mincer hole diameter interaction on hardness values were statistically significant (p < 0.005). At the end of the fermentation-ripening period, L.casei CRL-431 count has reached to sufficient microbial count (10(6) cfu/g of probiotic bacteria) to demonstrate the character of probiotic food. A significant positive correlation was found between L.casei CRL431 count and surface appearance, texture and overall acceptability scores (r = 0.60, 0.52, 0.53). The values of TBARS number of probiotic sucuk samples increased during fermentation-ripening. A significant correlation between taste-aroma scores and fat level was detected (r = -0.61,p = 0.0008). Consiquently, the best sensorial quality was determined in L3 samples and the worst sensorial quality was determined in H8 samples.

Effect of different strategies of Lactobacillus plantarum incorporation in chorizo sausages

“…). Similar results were reported by Bagdatli and Kudakci who found the mean scores for surface appearance, surface color, taste, aroma, texture, and overall acceptability of probiotic fermented sausages were above 7 (9‐scale) at the end of the fermentation (14 days). In addition, Neffe‐Skocinska et al .…”

Antioxidant Activities of Lactic Acid Bacteria for Quality Improvement of Fermented Sausage

“…Moisture, total protein, crude fat, and nitrite were measured according to the methods reported by Bağdatli and Kundakci () and Wang and others ().…”

Influence of fat level reduction in the drying of Italian salami

“…After 3 days of processing, the pH value was near 4.6 for all treatments, indicating that micro-organisms present in the fermenting starter culture produced lactic acid from the sugars present in the formulation, reducing the pH. Othes authors also reported a significant reduction of pH from day 0 to day 3 in the production of fermented sausage [11,12].…”