Effect of spices commercial mixture with GDL on the quality of fermented dry-cured sausages

Miroslav Kročko,Viera Ducková,Margita Čanigová,Ondřej Bučko

doi:10.5219/603

Miroslav Kročko, Viera Ducková + Show 2 more

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https://doi.org/10.5219/603

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Abstract

The main fermented meat products are fermented sausages in which lactic acid bacteria (LAB) are the essential agents of the ripening process. Their application as starter organisms ensures the dominance of the starter during the whole ripening process. However, when no starter cultures are used, direct addition of acids like a glucono-delta-lactone (GdL) is preferred. The goal of this study was to determine the influence of commercial spices mixtur (containing GdL) on selected technological parameters of fermented dry-cured sausages - Danube sausage in comparison with currently available conventional spices. Comparison was evaluated also with addition of starter cultures. Determinations of technological (value of pH, water activity, color) and microbiological properties (count of Lactobacillus spp., Enterobacteriaceae family, yeasts and moulds) were realized after 24 hours, 5 and 30 days. The sensory analysis of sausages was carried out after 30 days of ripening process. In sausages with the addition of commercial spice mixture in combination with starter culture were determined the lowest values of pH and aw at the end of ripening process (30 days). Bacteria of Enterobacteriaceae family were occurred in the samples with the addition of currently available conventional spices at the beginning of ripening, but after 5 days of ripening were bacteria of this family not detected. The counts of yeasts in analyzed samples were not detected. Counts of LAB at the end of ripening proccess (30 days) were lower in coparison with result obtained after 5 days; however their count was comparable with count determined at the beginig of the ripening. Our results show, that the combination of starter culture and commercial spice mixture containig GdL may cause excesive sour taste and sensory defect of dry fermented meat products.

Highlights

Nowdays, fermented sausage production can be considered more than a method of preservation – as, instead, a process of transformation, diversification which is strongly linked to culture and tradition of individual countries (Fernández el al., 2000, Liu et al, 2011).Fermented meat is produced with the addition of microbes when different condiments are mixed together with meat
The products C and mixture and starter culture (MC) were classified according to pH and aw value to subgroups dried
Counts of Lactic acid bacteria (LAB) at the end of ripening proccess (30 days) were lower in coparison with result obtained after 5 days; their count was comparable with count determined at the beginig of the ripening

Summary

Introduction

Nowdays, fermented sausage production can be considered more than a method of preservation – as, instead, a process of transformation, diversification which is strongly linked to culture and tradition of individual countries (Fernández el al., 2000, Liu et al, 2011).Fermented meat is produced with the addition of microbes when different condiments are mixed together with meat. Nowdays, fermented sausage production can be considered more than a method of preservation – as, instead, a process of transformation, diversification which is strongly linked to culture and tradition of individual countries (Fernández el al., 2000, Liu et al, 2011). Lactic acid bacteria (LAB) are usually present in high hygienic quality raw meat at low amounts and dominate the fermentation later (Tu, et al, 2010). Their presence effectively prevents harmful bacteria growth and controls the fermentation processes. Lactobacillus species are the most prevalent microorganisms in dry fermented sausages, and their use as starter cultures is widespread (Hammes et al, 1990). Even though lactic acid bacteria are known as weak lipolytic and proteolytic organisms (Johansson et al, 1994)

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