Effect of starter culture on microbiological, physiochemical and nutrition quality of Xiangxi sausage
Fermented sausages have a long tradition originating from China. In this study, three starter microorganisms including Pediococcus pentosaceus (P) , Staphylococcus xylosus (S), and a combination of P. pentosaceus and S. xylosus (P + S) were conducted for the manufacture of traditional Xiangxi (a cit...
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Published in | Journal of food science and technology Vol. 56; no. 2; pp. 811 - 823 |
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Main Authors | , , , , , |
Format | Journal Article |
Language | English |
Published |
New Delhi
Springer India
01.02.2019
Springer Nature B.V |
Subjects | |
Online Access | Get full text |
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Summary: | Fermented sausages have a long tradition originating from China. In this study, three starter microorganisms including
Pediococcus pentosaceus
(P)
, Staphylococcus xylosus
(S), and a combination of
P. pentosaceus
and
S. xylosus
(P + S) were conducted for the manufacture of traditional Xiangxi (a city in China) fermented sausages. The physicochemical changes of the above three kinds of sausages during fermentation were studied and discussed, and also compared with these properties on the natural fermented sausage (N, i.e., control). The results revealed that five kinds of bacterial phases were existed at different fermentation stages in N, P, S and P + S fermented sausages, respectively. The microbiological data showed that an initial enterobacteria count of approximately 5.3 log CFU/g for all four batches of sausages. The enterobacteria count in the inoculated sausages of P and P + S groups decreased significantly to about 1 log CFU/g whereas group N and S had a count of about 3.3 log CFU/g after fermentation. In the early stages of fermentation, the pH rapidly decreased below 5.3. FAA and FFA were significantly increased in all groups and TBARS value in group P was higher than that of the other three groups. In conclusion, starter cultures can be used to improve the hygiene level of Xiangxi sausages without significant effects on pH, A
W
, and nitrite residue. |
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Bibliography: | ObjectType-Article-1 SourceType-Scholarly Journals-1 ObjectType-Feature-2 content type line 23 |
ISSN: | 0022-1155 0975-8402 |
DOI: | 10.1007/s13197-018-3541-z |