Effect of the fungal protease EPg222 on the sensory characteristics of dry fermented sausage “salchichón” ripened with commercial starter cultures

Benito, María José; Rodrı́guez, Mar; Martı́n, Alberto; Aranda, Emilio; Córdoba, Juan J.

doi:10.1016/j.meatsci.2003.11.023

Cited by 62 publications

(37 citation statements)

References 32 publications

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“…As reported by other authors (33), the pH of the Spanish salchichon fermented and dried for 20 days using Lactobacillus sakei, Staphylococcus carnosus and Staphylococcus xylosus at 15 °C and RH=80 %, equalled to 4.7. Another study (5) reported a similar result (pH=4.87) for a Spanish dry sausage fermented (for 3 days at 25 °C and 90 % RH) using Pediococcus pentosaceus and Micrococcus varian and subsequently dried for 2 weeks ((15±18) °C, RH= 75-80 %).…”

Section: Resultssupporting

confidence: 72%

“…The obtained a w of 0.91 was lower than 0.946 and 0.93 reported for a Spanish sausage fermented under similar conditions, but using a diff erent commercial starter culture (5,33). On the other hand, other authors reported the a w of 0.88 on day 21 of fermentation and drying of chorizo with added 1 % of glucose and Lactobacillus sakei K29 and whose fermentation and drying took place under similar conditions of temperature and relative humidity (34).…”

Section: Resultscontrasting

confidence: 59%

“…Samples fermented at higher temperature had lower moisture contents regardless of the addition of sugars and autochthonous starter culture. Other studies (33,34) have reported a lower moisture content (47.53 %) in a Spanish dry sausage fermented using a commercial starter culture (Lactobacillus sakei, Staphylococcus carnosus and Staphylococcus xylosus) at 15 °C and relative humidity of 80 %. In another study (5), a higher moisture content was reported (56.63 %) in the Spanish salchichon fermented using a commercial starter culture (Pediococcus pentosaceus and Micrococcus varian) and supplemented with 0.45 % sugar (dextrose, lactose and maltodextrin).…”

Section: Resultsmentioning

confidence: 85%

“…3. It is far more substantial in the samples fermented at a higher temperature (20 °C) in the presence of sugars and an autochthonous starter culture, which explains lower moisture contents in these samples (33,34).…”

Section: Resultsmentioning

confidence: 95%

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The Effect of an Autochthonous Starter Culture, Sugars and Different Temperatures on the Fermentation of Slavonian Kulen

Mastanjević

Kovačević

Frece

et al. 2017

Food Technol. Biotechnol.

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SummaryIn this study, the eff ect of an isolated and well-characterised autochthonous starter culture, glucose and maltodextrin (w=0.8 %) and temperatures of 12 and 20 °C on fermentation and quality of Slavonian kulen produced using the traditional technology and recipe were investigated. Physicochemical and microbiological analyses were carried out aft er 20 days of fermentation. Upon the completion of the production process (90 days), a sensory analysis was carried out. Furthermore, pH value was continuously measured throughout the twenty-day fermentation period. The addition of an autochthonous starter culture and sugars and diff erent fermentation temperatures signifi cantly (p<0.05) aff ected the instrumental colour and texture parameters of the Slavonian kulen. The fermentation was most intense in the samples with added autochthonous starter culture and 0.8 % glucose, and fermented at 20 °C. Microbiological analysis showed that samples with added autochthonous starter culture and fermented at higher temperature contained a higher number of lactic acid bacteria and coagulase-negative staphylococci and were safe. Sensory evaluation confi rmed the outcomes of physicochemical and microbiological analyses and showed diff erences among samples fermented at two diff erent temperatures and with added glucose or maltodextrin and an autochthonous starter culture.

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Section: Resultssupporting

confidence: 72%

Section: Resultscontrasting

confidence: 59%

Section: Resultsmentioning

confidence: 85%

Section: Resultsmentioning

confidence: 95%

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The Effect of an Autochthonous Starter Culture, Sugars and Different Temperatures on the Fermentation of Slavonian Kulen

Mastanjević

Kovačević

Frece

et al. 2017

Food Technol. Biotechnol.

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“…The sweetening amino acids such as glutamic acid, glycine, alanine, serine, valine, leucine, threonine, asparic acid, methionine, tryptophan and the amino acids such as arginine increased several fold, compared with those before fermentation. In previous work, the free amino acids were highly correlated with the flavor development of fermented product (Benito et al 2004); their presence in fermented sausage seemed to be beneficial to develop the specific volatile components.…”

Section: Resultsmentioning

confidence: 84%

Effect of mixed starter cultures fermentation on the characteristics of silver carp sausages

Xia

2006

World J Microbiol Biotechnol

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To improve the quality and functionality and increase the utilization of silver carp (Hypophthalmichthys molitrix) muscle, three groups of silver carp sausages inoculated with the combinations of Staphylococcus xylosus-12 with Lactobacillus plantarum-15, Pediococcus pentosaceus-ATCC33316, and Lactobacillus casei subsp. casei-1.001, and a batch without any starter (control) were prepared. During the 48 h fermentation at 30°C, silver carp sausages inoculated with mixed starter cultures resulted in a rapid pH decrease, suppression in the growth of Enterobacteriaceae, Pseudomonas, yeasts and molds, and exhibited higher texture profiles (hardness, gumminess, springiness, and chewiness) and whiteness than the control (P < 0.05). The changes in non-protein nitrogen (NPN), free amino acid and SDS-PAGE indicated severe hydrolysis of muscle protein occurred during fermentation. Polyunsaturated fatty acids were higher in quantity in sausages with cultures compare to the control. No significant differences for taste, texture, and appearance were found among batches with mixed starters. The sausage inoculated with the combination of Lactobacillus plantarum-15, S. xylosus-12, and Lactobacillus casei subsp. casei-1.001 (S-PXC) gained highest scores for flavor and overall acceptability. There was an apparent positive correlation (r = 0.87) between the NPN and the overall acceptability in sausages, whereas pH value showed a significantly negative correlations (r = -0.89 to -0.99, P < 0.05) with taste, flavor, texture, appearance, and overall acceptability.

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Quality Control

Toldr¹,

Aristoy²,

Flores³

et al. 2007

Handbook of Fermented Meat and Poultry

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Effect of the fungal protease EPg222 on the sensory characteristics of dry fermented sausage “salchichón” ripened with commercial starter cultures

Cited by 62 publications

References 32 publications

The Effect of an Autochthonous Starter Culture, Sugars and Different Temperatures on the Fermentation of Slavonian Kulen

The Effect of an Autochthonous Starter Culture, Sugars and Different Temperatures on the Fermentation of Slavonian Kulen

Effect of mixed starter cultures fermentation on the characteristics of silver carp sausages

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