Abstract
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, AW, and nitrite residue.
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Abbreviations
- N:
-
Natural fermentation
- P:
-
Pediococcus pentosaceus
- S:
-
Staphylococcus xylosus
- P + S:
-
Mixed fermentation
- FAA:
-
Free amino acid
- FFA:
-
Free fatty acid
- TBARS:
-
Thiobarbituric acid reactive substances
- MUFA:
-
Mono-unsaturated fatty acids
- PUFA:
-
Polyunsaturated fatty acids
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Acknowledgements
Authors are grateful for financial supports from the Department of Agriculture of Hunan Province, China, and Core Research Program 1515, Hunan Agricultural University.
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Du, S., Cheng, H., Ma, JK. et al. Effect of starter culture on microbiological, physiochemical and nutrition quality of Xiangxi sausage. J Food Sci Technol 56, 811–823 (2019). https://doi.org/10.1007/s13197-018-3541-z
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DOI: https://doi.org/10.1007/s13197-018-3541-z