Open AccessPhysical properties (pH and aw value) of fermented sausages inoculated with Yersinia enterocolitica
Author(s) -
Radmila Mitrović,
Vesna Janković,
Jelena Ćirić,
Vesna Djordjević,
Z Lj Juric,
M R Mitrovic-Stanivuk,
Branislav Baltić
Publication year - 2019
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.179
H-Index - 26
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/333/1/012081
Subject(s) - starter , yersinia enterocolitica , fermentation , food science , ripening , lactic acid , inoculation , water activity , chemistry , bacteria , biology , water content , horticulture , genetics , geotechnical engineering , engineering
Fermented sausages are produced without heat treatment, and the conservative effect is achieved by a combination of three factors: pH, lowering the water activity (a w ) and the creation of lactic acid. Here, we summarize the results of the production of fermented sausages inoculated with Y. enterocolitica , with the added starter culture. Number of Y.enterocolitica declined during ripening, as did pH and a w value. During the ripening process, the a w of fermented sausages of narrower and wider diameters significantly decreased and was lower in sausages in which starter culture was used. At the end of the production process, there were no significant differences between the physical parameters of sausage quality (pH and a w ) among fermented sausages with and without added starter culture, and between sausages with narrower and wider diameters.