Open AccessModeling of starter cultures growth for improved Thai sausage fermentation and cost estimating for sausage preparation and transportation
Author(s) -
Sriphochanart Wiramsri,
Skolpap Wanwisa
Publication year - 2018
Publication title -
food science and nutrition
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.614
H-Index - 27
ISSN - 2048-7177
DOI - 10.1002/fsn3.708
Subject(s) - pediococcus acidilactici , food science , starter , fermentation , lactobacillus sakei , flavor , pediococcus , lactic acid , lactobacillus plantarum , chemistry , lactobacillus , fermentation in food processing , bacteria , biology , genetics
The purpose of this study was to improve Thai fermented sausage flavor by adding starter cultures (i.e., Pediococcus pentosaceus , Pediococcus acidilactici , Weissella cibaria , Lactobacillus plantarum , Lactobacillus pentosus , and Lactobacillus sakei ) as compared with naturally fermented sausage. The predictive mathematical models for growth of P. acidilactici and natural lactic acid bacteria ( LAB ) in Thai fermented sausage were developed to obtain specific prepared sausage quality. Furthermore, comparisons of sausage preparation and transportation cost between nonrefrigerated and refrigerated trucks were studied. The concentration of 3‐methyl‐butanoic acid synthesized from LAB inoculated sausage was higher than in the control sample which contributed to the flavor forming. Moreover, the proposed unstructured kinetic models of Thai fermented sausage substrates and products describing the consumption of total protein and glucose, and the production of nonprotein nitrogen responsible for flavor enhancer, lactic acid and formic acid concentration were successfully fitted with two selected experimental data sets of the in situ fermentation of Thai fermented sausage. Finally, the transportation of inoculated sausages in a nonrefrigerated truck by combining fermentation process and transportation was more cost efficient for delivering sausages in a long distance.