Microbiological Profiles, pH, and Titratable Acidity of Chorizo and Salchichón (Two Spanish Dry Fermented Sausages) Manufactured with Ostrich, Deer, or Pork Meat

Abstract

Microbial counts, pH, and titratable acidity were determined in 102 Spanish dry fermented sausages (chorizo and salchichón) made with ostrich, deer, or pork meat. Average microbial counts (log CFU per gram) varied from 5.46±0.24 to 8.25±0.80 (total viable counts), from 4.79±0.36 to 7.99±0.20 (psychrotrophs), from 0.00±0.00 to 0.99±1.10 (undetectable values were assumed to be zero) (Enterobacteriaceae), from 0.00±0.00 to 4.27±1.47 (enterococci), from 5.15±1.15 to 8.46±0.49 (lactic acid bacteria), from 3.08±0.44 to 6.59±1.76 (Micrococcaceae), from 2.27±1.53 to 5.11±1.81 (molds and yeasts), from 0.00±0.00 to 2.25±0.81 (pseudomonads), and from 0.00±0.00 to 2.78±0.46 (Brochothrix thermosphacta). Average pH and titratable acidity varied from 5.07±0.25 to 5.63±0.51 (pH units) and from 0.30±0.01 to 0.86±0.19 (% lactic acid). Both type of sausage (P < 0.05) and species of meat (P < 0.001) influenced microbial counts. Salchichón samples showed lower average values than chorizo samples for most microbial groups (significant for Enterobacteriaceae, lactic acid bacteria, and B. thermosphacta) and titratable acidity. Sausages made from pork showed the highest microbial loads for total viable counts, psychrotrophs, Enterobacteriaceae, enterococci, lactic acid bacteria, and yeasts and molds. Higher counts were observed only for pseudomonads in ostrich sausages. B. thermosphacta levels were similar for all species of meat. The highest average pH value was observed in sausages made from ostrich meat, and the lowest titratable acidity level was found in pork sausages.