期刊
FOOD CONTROL
卷 35, 期 1, 页码 123-131出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodcont.2013.06.047
关键词
Biogenic amines; Dacia sausage; Dry sausages; Starter cultures; Sensory characteristics
资金
- Project SOP HRD -SIMBAD [6853, 15/S/15-01.10.2008]
The effect of selected starter cultures (Lactobacillus sakei CECT5764 + Staphylococcus equorum SA25 or L. sakei CECT5764 + S. equorum SA25 + Lactobacillus acidophilus CECT903) on some quality, safety and sensorial characteristics of Dacia sausage, a Romanian traditional variety, was investigated. Physicochemical parameters, microbial counts and biogenic amines during manufacture as well as the sensorial characteristics of the final products were determined both in control and in inoculated sausages. The use of starter cultures significantly (P < 0.05) increased he counts of LAB and Micro coccaceae + Staphylococcaceae, and provoked an earlier drop of the pH values and the fall, even the disappearance, of the Enterobacteriaceae. The inoculated batches showed significantly (P < 0.05) lower contents of tyramine, putrescine and cadaverine and of total biogenic amines, and they received higher scores for overall acceptability when they were sensory analyzed. Results obtained in this work indicated that starter culture consisting of L. sakei CECT5764 + S. equorum SA25 + L. acidophilus CECT903 was the best culture for this type of sausage. (C) 2013 Elsevier Ltd. All rights reserved.
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