Type of bacterial starter culture, aging and fermentation effects on some characteristics of inoculated beef sausages

CANDOĞAN K., Kartika S., Wardlaw F. B., Acton J. C.

EUROPEAN FOOD RESEARCH AND TECHNOLOGY, cilt.227, sa.6, ss.1651-1661, 2008 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 227 Sayı: 6
  • Basım Tarihi: 2008
  • Doi Numarası: 10.1007/s00217-008-0889-8
  • Dergi Adı: EUROPEAN FOOD RESEARCH AND TECHNOLOGY
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.1651-1661
  • Anahtar Kelimeler: starter cultures, fermentation, beef sausages, aging, amino acids, FREE AMINO-ACIDS, MUSCLE SARCOPLASMIC PROTEINS, DIFFERENT INGREDIENT LEVELS, DRY SAUSAGE, STAPHYLOCOCCUS-XYLOSUS, BIOGENIC-AMINES, DIFFERENT TEMPERATURES, PROTEOLYTIC ACTIVITY, SENSORY ATTRIBUTES, MEAT FERMENTATION
  • Ankara Üniversitesi Adresli: Evet

Özet

Beef sausage mixes were inoculated with either Pediococcus acidilactici with Staphylococcus xylosus or P. acidilactici with S. carnosus, subdivided and then held for 0, 24, 48 or 72 h at 8-10 degrees C prior to fermentation. After aging (pre-fermentation holding), the mixes were fermented for 16 h ending at 41 degrees C. Moisture, protein and fat contents of all sausage mixes did not differ due to holding effects over all starter cultures. The pH of mixes followed the same pattern for all mixes, declining (p < 0.05) from approximately 5.8 to pH 5.2-5.3 at 72 h aging and to 4.4-4.5 after fermentation. Total acidity of the mixes followed an inverse pattern to pH, increasing (p < 0.05) after fermentation although there was no effect due to type of starter culture. Aging had no effect on nonprotein nitrogen (NPN) content as Delta NPN among all cultures. After fermentation, however, sausages held 72 h and inoculated with S. carnosus had higher NPN contents compared to P. acidilactici alone (p < 0.05) and with S. xylosus (p < 0.10). The same effects of starter cultures on changes in total amino acid concentration were observed. Concentrations of individual amino acids showed increases depending on pre-fermentation aging period (0 h versus 72 h) followed by fermentation.