Open AccessSelected physicochemical, technological, and hygienic characteristics of artisanal and sausages produced with functional starter culture
Author(s) -
Miroslav Dučić,
Coral Barcenilla,
Avelino ÁlvarezOrdóñez,
Miguel Prieto
Publication year - 2021
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/854/1/012028
Subject(s) - starter , chewiness , food science , chemistry , lactic acid , fermentation , ripening , water activity , bacteria , biology , water content , engineering , genetics , geotechnical engineering
Fast acidification is one of the main factors of microbial stability of dry fermented sausages. Development of functional starter cultures for improving safety of sausages without altering their quality is under way. This study compared aspects of physicochemical, technological, hygienic and instrumental quality of sausages produced with or without functional starter culture. Finished sausages with starter had lower water activity and lower levels of enterobacteria and lactic acid bacteria, compared to artisanal ones. During most of the ripening, pH was lower in sausages with starter, but in the final products, the same pH was observed in both groups of sausages. In sausages with starter lower redness was determined than in artisanal sausages, while other parameters, colour and chewiness, did not differ significantly. Use of starter culture improved physicochemical, technological and hygienic characteristics of the final products.