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PROPERTIES OF A FERMENTED, SEMIDRY TURKEY SAUSAGE DURING PRODUCTION WITH LYOPHILIZED AND FROZEN CONCENTRATES OF Pediococcus cerevisiae
Author(s) -
KELLER J. E.,
ACTON J. C.
Publication year - 1974
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1974.tb17990.x
Subject(s) - food science , fermentation , starter , lactic acid , chemistry , salting , pediococcus , isoelectric point , lactic acid fermentation , raw material , bacteria , lactobacillus , biochemistry , biology , genetics , organic chemistry , enzyme
Turkey sausage mixes utilizing breast, thigh and skin tissues were inoculated with either lyophilized or frozen concentrate starter cultures of Pediococcus cerevisiae . Main phases of production were examined to determine where and at what rate compositional, microbial and physical changes occur. Fermentation of the sausages was more rapid with the frozen concentrate (6–8 hr lag phase) than with the lyophilized culture (12–14 hr lag phase), as determined by the rates of pH reduction and lactic acid production. The sausage meat waterholding capacity during fermentation using either culture form showed a minimum at pH 5.0, the approximate isoelectric point of major muscle proteins. During heat processing to 71°C internally, counts of total viable bacteria and lactic acid bacteria were reduced by 5 log cycles. Changes in concentrations of chemical components (protein, fat, moisture, salt) and shear force values during the drying phase were highly correlated with the amount of shrinkage and moisture removed. A semidry product was attained in 10–12 days.