Interferência De Culturas Iniciadoras Nos Parâmetros Químicos E Físico-Químicos Durante as Etapas De Processamento De Salames Tipo Italiano / Interference of Starter Cultures in the Chemical and Physicochemical Parameters During the Processing Stages of Italian Type Salami

Abstract

Interferência de culturas iniciadoras nos parâmetros químicos e físicoquímicos durante as etapas de processamento de salames tipo Italiano Interference of starter cultures in the chemical and physicochemical parameters during the processing stages of Italian type salami

Evaluation of the Nutritional Quality and Shelf Life of Fermented Processed Sheep Salami Inoculated with Lactobacillus casei and Lactobacillus paracasei

“…That accumulation is mainly due to the addition of sucrose and the inoculation of Lactobacillus, since that is an important parameter due to their transformation into lactic acid by the action of bacteria. Moreover, it also helps guarantee safety and quality of the final products since it has a protective effect against a number of unwanted microorganisms [25]. Similar results to the ones found in this study are shown in fermented processed foods that also contain probiotic strains, which had values between 6.70% and 7.19%.…”

“…In the case of the formulations in this research, sucrose was used, releasing lactic acid and reducing pH in the medium in the first days. In addition to that, metabolites that help in the development of technological and sensory characteristics and the microbial quality of the product can be produced [23,25].…”

“…Finally, in the storage process a change in the product occurs, which depends mostly on the initial acidity of the product, considering that the pH itself will take a fall in the fermentation and maturation stages. Those changes also depend on storage temperature as well as on the acidifying power of the starter culture and on the cooling process of the product, which is responsible for stopping fermentative activity in inappropriate cases [25].…”