Modeling of starter cultures growth for improved Thai sausage fermentation and cost estimating for sausage preparation and transportation

Abstract

The purpose of this study was to improve Thai fermented sausage flavor by adding starter cultures (i.e., Pediococcus pentosaceus, Pediococcus acidilactici, Weissella cibaria, Lactobacillus plantarum, Lactobacillus pentosus, and Lactobacillus sakei) as compared with naturally fermented sausage. The predictive mathematical models for growth of P. acidilactici and natural lactic acid bacteria (LAB) in Thai fermented sausage were developed to obtain specific prepared sausage quality. Furthermore, comparisons of sausage preparation and transportation cost between nonrefrigerated and refrigerated trucks were studied. The concentration of 3‐methyl‐butanoic acid synthesized from LAB inoculated sausage was higher than in the control sample which contributed to the flavor forming. Moreover, the proposed unstructured kinetic models of Thai fermented sausage substrates and products describing the consumption of total protein and glucose, and the production of nonprotein nitrogen responsible for flavor enhancer, lactic acid and formic acid concentration were successfully fitted with two selected experimental data sets of the in situ fermentation of Thai fermented sausage. Finally, the transportation of inoculated sausages in a nonrefrigerated truck by combining fermentation process and transportation was more cost efficient for delivering sausages in a long distance.

Effect of Lactic Acid Bacteria and Yeasts towards Chemical, Physical and Organoleptic Qualities of Mutton Salami

“…The pH value obtained 4.46-4.58 appropriate with the research of Roselino et al [27] declare if pH obtained at salami or fermented sausage under 4.7 is the best quality of pH seen from a health side because a pathogenic microorganism will die. According to Sriphocanart and Skolpap [15] at making salami use, Enterococcus faecium CRL 183 and Lactobacillus acidophilus CRK 1014 obtained pH about 4.47 almost same.…”

“…During fermentation, salami moisture content had an opportunity to spread evenly and quickly throughout the sausage, although the percentage varies. This is appropriate with Sriphocanart, and Skolpap [15] statement that fermentation allows water can spread evenly around part of sausages. Furthermore, Anal [22] had reported on the addition of 2% concentration of crude yeast extract biopreservatives without adding LAB, resulting in the moisture content of 65%.…”

“…To control the temperature, ice was added to the curing room if the heat exceeds over than 30ºC. The parameter consists of chemical quality, i.e., moisture content, protein, and fat, physical quality, i.e., WHC, tenderness, and pH, and organoleptic test performed by hedonic test or preferences on the five treatments [12]- [15]. A panelist group of 50 consumers conducts the organoleptic test.…”

“…Lactic Acid Bacteria and yeast as a starter in processing fermented sausage give an effect on a quality sensory especially smell. A compounds volatiles 6 rings that are 2metil-3-tetrahydrofuran, 2-pentil-puran, tiofen-2carbocsaldehid, 5-metiltiofuraldehid, 2-5 dimethyl and 2, 4, 5-trimethyl-oxazoline [15], [31].…”

“…Tenderness will be achieved without hardening myofibril protein at the temperature of 57-60°C. Tenderness in mutton salami involves of several aspects, includes easy penetration of teeth, soft chewed and the amount of residue after chewing [15].…”