Abstract
Fermented sausages are defined as a mixture of lean meat and fat, curing salts, sucrose and spices, stuffed in a natural or artificial casing and submitted to fermentation and air-drying process. Starter culture and ripening process may affect the quality and acceptability of the final product. Current research evaluates the use of Enterococcus faecium as starter culture in fermented sausage production and its physicochemical and microbiological profile during maturation process, coupled to sausage sensory acceptance after ripening. Enterococcus faecium showed 10.9 log CFU g -1 and remained viable after the ripening period with 8.32 log CFU g -1 . Fermented sausage was monitored during the ripening period by physicochemical (pH control, water activity and weight loss) and microbiological (analysis of coagulase-positive Staphylococcus , coliforms and Salmonella spp.) analyses. All tests complied with standards established by Brazilian legislation and did not interfere in final product quality. Results showed that E. faecium was resistant to curing salt and sodium chloride, maintaining its viability during ripening and conferring beneficial effects on fermented sausage technological characteristics. E. faecium also proved to be in vitro resistant to simulate passage through the human digestive tract. Fermented sausage containing E. faecium had better sensory acceptance than commercial sausage evaluated.
Highlights
Meat is an important source of proteins in human diet and is consumed worldwide, it is a rich culture medium for microbe development and fast deterioration due to its high nutrient concentration (Font-i-Furnols & Guerrero, 2014)
Current research evaluates the use of Enterococcus faecium as starter culture in fermented sausage production, assesses the physicochemical and microbiological profile during ripening process and evaluates the sensorial acceptance of sausage after ripening
Results on E. faecium survival are very important for future uses of the strain as potentially probiotic bacteria, specific and detailed tests should be undertaken to this end
Summary
Meat is an important source of proteins in human diet and is consumed worldwide, it is a rich culture medium for microbe development and fast deterioration due to its high nutrient concentration (Font-i-Furnols & Guerrero, 2014). Sausage is an example of embedded meat and is produced by microbial fermentation of lean and fat meat, curing salts (nitrite and nitrate), sodium chloride, sugars and spices (garlic, pepper, nutmeg, etc.), stuffed in natural or synthetic casings followed by ripening under controlled conditions of moisture and temperature (Coloretti et al, 2014, Essid & Hassouna, 2013). That the problem may be solved, selected microbiological cultures, called starters, are employed They are extensively cited in specialized literature (Tabanelli et al, 2012, Essid & Hassouna, 2013; Simion et al, 2014; Coloretti et al, 2014; Lorenzo et al, 2014; Chen et al, 2016). Current research evaluates the use of Enterococcus faecium as starter culture in fermented sausage production, assesses the physicochemical and microbiological profile during ripening process and evaluates the sensorial acceptance of sausage after ripening
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