THE INFLUENCE OF TWO STARTER CULTURES ON SOME QUALITY PROPERTIES OF MACEDONIAN TRADITIONAL SAUSAGE
##plugins.themes.bootstrap3.article.sidebar##
##plugins.themes.bootstrap3.article.main##
Апстракт
Sausages belong to the widest range of meat products available in a wide variety of species and with various commercial names. The aim of this paper is to monitor the influence of two starter cultures on the color and lipid oxidation of industrially produced Macedonian traditional sausage. The research covered three variants: Variant 1: Control variant (conventionally produced Macedonian traditional sausages using nitrite salt and powdered acerola); Variant 2: Macedonian traditional sausages where the basic formulation was enriched by addition of starter culture CS-300 (Staphylococcus carnosus ssp. utilis + Staphylococcus carnosus) in combination with Swiss chard powder and powdered acerola; Variant 3: Macedonian traditional sausages where the basic formulation was enriched by addition of starter cultures CS-300 (Staphylococcus carnosus ssp. utilis + Staphylococcus carnosus) and BLC-78 (Pediococcus acidilactici + Staphylococcus carnosus) in combination with Swiss chard powder and powdered acerola. The lightness of the color (L*) continuously decreases in the control variant, resulting in a loss of color in the specified time interval. This phenomenon is not observed in the samples from variant 2 and variant 3. On the 4th day of production, variant 2 and variant 3 have statistically significantly differences (p<0.05) for redness value, compared to the control variant. From the aspect of retaining the values for redness (a*) and the yellowness (b*), better effect showed the starter culture CS-300. Thus, the samples of this variant showed better values for total color change (ΔE) and color saturation (C). The lowest TBA value was determined in the variant 2, and the highest TBA value was determined in the variant 3. According to the obtained results, with the use of the starter culture CS-300 good quality of the sausages is achieved. At the same time a safe product is obtained where the use of nitrite salt is completely eliminated.
Downloads
##plugins.themes.bootstrap3.article.details##
Референци
Bhat, R., Allas, A.K., Pallyath, G. (2012). 20. Factors Affecting the Growth of Microorganisms in Food. John Willey & Sons Ltd, USA.
Casaburi, A., Aristoy, M.C., Cavella, S., Di Monaco, R., Ercolini, D., Toldrá, F., Villani, F. (2007). Biochemical and sensory characteristics of traditional fermented sausages of Vallo di Diano (Southern Italy) as affected by the use of starter cultures. Meat Science, 76 (2), pp. 295-307.
CIE (1976). International Commission on Illumination, Colorimetry: Official Recommendation of the International Commission on Illumination Publication CIE No. (E-1.31). Paris, France: Bureau Central de la CIE.
Čavlek, B. (2001). Znanost i praksa proizvodnje trajnih kobasica. Meso, 12/13, pp. 51-52.
Demeyer, D., Raemaekers, M., Rizzo, A., Holck, A., De Smedt, A., ten Brink, B., Hagen, B., Montel, C., Zanardi, E., Murbreek, E. (2000). Control of bioflavour and safety in fermented sausages: first results of a European project. Food research international 33, pp. 171-180.
Đurišić, S., Milić-Lemić, A., Obradović-Đuričić, K., Popović, O. (2007). Instrumentalno određivanje boje zuba u protetsoj rekonstrukciji. Stomatološki Glasnik Srbije, 54, pp. 240-247.
El Adab, S., Essid, I., Hassouna, M. (2014). Effect of starter cultures on microbiological and psychochemical parameters of a dry fermented poultry meat sausages. African Journal of Biotechnology, Vol. 13 (43), pp. 4155-4164.
Elías, M., Carrascosa, A. (2010). Characterisation on the Paio do Alenteyo, a traditional Portuguese Iberian sausages, in respect to its safety. Food Control, 21, pp. 97-102.
Feiner, G. (2006). Raw fermented salami. Meat products handbook. Woodhead Publishing Limited, Cambridge, England.
Hammes, W.P., Hertel, C. (1998). New developments in meat starter cultures. Meat science 49, pp. 125-138.
Honikel, K. O. (2008). The use and control of nitrate and nitrite for the processing of meat products. Meat Science 78, 1–2, pp. 68–76.
Janssens, M., Myter, N., De Vuyst, L., Leroy, F. (2012). Species diversity and metabolic impact of the microbiota are low in spontaneously acidified Belgian sausages with an added starter culture of Staphylococcus carnosus. Food Microbiol. 29, pp. 167–177.
Lorenzo, J.M., Michinel, M., Lopez, M., Carballo, J. (2000): Biochemical characteristics of two Spanish traditional dry-cured sausage varieties: Androlla and Botilho. J. Food Composit. Anal., 13: 809–817.
Leroy, F., Verluyten, J., De Vuyst, L. (2006). Functional meat starter cultures for improved sausage fermentation. International Journal of Food Microbiology 106, pp. 270-285.
MacDougall, D.B. (2002). Colour measurement of food: principles and practice. In: Colour in food, edited by D. B. MacDougall, Woodhead Publishing in food science and technology, Boca Raton, Cambridge, England, pp. 33-60.
Maksimović, Ž., Hulak, А.N., Vuko, M., Kovačević, V., Kos, I., Mrkonjić Fuka, M. (2015). Bakterije mliječne kiseline u proizvodnji tradicionalnih trajnih kobasica, Meso, No. 6, Vol. XVII, pp. 545-550.
SRPS EN ISO 5492 (2012). Sensory analysis, Dictionary.
Škaljac, S. (2014). Uticaj različitih tehnoloških parametara na formiranje boje tradicionalne fermentisane kobasice (Petrovačka kobasica) tokom standardizacije bezbednosti i kvaliteta, Doktorska disertacija, Tehnoloski Fakultet, Novi Sad.
Toldra, F., Villani, F. (2007): Biochemical and sensory characteristics of traditional fermented sausages of Vallo di Diano (Southern Italy) as affected by the use of starter cultures. Meat Science, 76 (2): 295-307.
Wang, F.S., Jiang, Y.N., Lin, C.W. (1995): Lipid and cholesterol oxidation in Chinese-style sausage using vacuum and modified atmosphere packaging. Meat Sci., 40: 93–101.