Physicochemical Properties and Sensory Evaluation of Reduced Fat Fermented Functional Beef Sausage

Abstract

Background and Objective: Semi-dry fermented sausages were manufactured from beef meat in three types: without starter culture (control), inoculated with Lactobacillus casei and inoculated with Lactobacillus paracasei. Probiotic fermented sausages are safe and healthy meat products, which receive high commercial interest and growing market shares. Material and Methods: The physico–chemical characteristics (Protein, Moisture, Fat, Ash, Lactic acid value and pH), microbiological features (total aerobic, total mold and yeast and lactic acid bacteria count) and sensory evaluation (color, flavor, texture and overall acceptability) were analyzed after 0, 10, 20, 30, 40 and 45 days of refrigerated storage at 4°C. Results and Conclusion: There was a significant difference (p≤0.05) in moisture content, which decreased in all samples during the period of refrigerated storage. However, all other parameters such as protein, fat and ash increased. The lactic acid produced during the fermentation by lactic acid bacteria resulted in a decrease in the pH value of all samples, and improved sensory evaluation of the fermented sausage inoculated with Lactobacillus casei and Lactobacillus paracasei during the storage period. The best results were obtained in the fermented sausage inoculated with Lactobacillus paracasei in physico-chemical, microbial and sensory characteristics. Also we could preserve the product at 4°C for 45 days. Conflict of interest: The authors declare that there is no conflict of interest.