Type of bacterial starter culture,aging and fermentation effects on some characteristics of inoculated beef sausages |
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Authors: | Kezban Candogan Suhendra Kartika Foster B Wardlaw James C Acton |
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Affiliation: | (1) Department of Food Engineering, Faculty of Engineering, Ankara University, Diskapi, 06110 Ankara, Turkey;(2) Department of Food Science and Human Nutrition, College of Agriculture, Forestry and Life Sciences, South Carolina Agricultural Experiment Station, Clemson University, Clemson, SC 29634-0316, USA |
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Abstract: | 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 °C prior to fermentation. After aging (pre-fermentation holding),
the mixes were fermented for 16 h ending at 41 °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 ΔNPN 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. |
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Keywords: | Starter cultures Fermentation Beef sausages Aging Amino acids |
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