Effect of the use of selected starter cultures on some quality, safety and?sensorial properties of Dacia sausage, a traditional Romanian dry-sausage variety

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• 作者：Ana Maria Ciuciu Simion ; Camelia Vizireanu ; Petru Alexe ; Inmaculada Franco ; Javier Carballo
• 关键词：Biogenic amines ; Dacia sausage ; Dry sausages ; Starter cultures ; Sensory characteristics
• 刊名：Food Control
• 出版年：2014
• 出版时间：January, 2014
• 年：2014
• 卷：35
• 期：1
• 页码：123-131
• 全文大小：481 K

文摘

The effect of selected starter cultures (Lactobacillus sakei CECT5764?+?Staphylococcus equorum SA25 or L.?sakei CECT5764?+?S. equorum SA25?+?Lactobacillus acidophilus CECT903) on some quality, safety and sensorial characteristics of Dacia sausage, a Romanian traditional variety, was investigated. Physico-chemical parameters, microbial counts and biogenic amines during manufacture as well as the sensorial characteristics of the final products were determined both in control and in inoculated sausages.

The use of starter cultures significantly (P?<0.05) increased he counts of LAB and Micrococcaceae?+?Staphylococcaceae, and provoked an earlier drop of the pH values and the fall, even the disappearance, of the Enterobacteriaceae. The inoculated batches showed significantly (P?<?0.05) lower contents of tyramine, putrescine and cadaverine and of total biogenic amines, and they received higher scores for overall acceptability when they were sensory analyzed.

Results obtained in this work indicated that starter culture consisting of L. sakei CECT5764 + S.?equorum SA25?+?L. acidophilus CECT903 was the best culture for this type of sausage.