Starter Culture and Time/Temperature of Storage Influences on Quality of Fermented Mutton Sausage

Abstract

Rate of acid production and ability to produce antimicrobial activity were tested on P. acidilactici H and L. plantanm 27 during growth in a sausage formula mixture. Lactacel75 was used as control. Starter culture did not affect water activity, pH, ash or protein content, fatty acid composition (except for nonadecanoate), cholesterol content or retention of moisture, protein, fat, ash or fatty acids. Sausages made with P. acidilactici H had the lowest (P<O.O5) retention (89.6%) of cholesterol during processing and storage. Sensory evaluation offermented sausage and bologna prepared from the two starter cultures or from Lactacel 75 indicated both products were acceptable after SO-60 days storage at 4°C.

Antioxidant effect of mango seed extract and butylated hydroxytoluene in bologna-type mortadella during storage

“…Therefore, TBARS values for Bologna-type mortadella increased with storage time. The maximum acceptable limit of TBARS value in fatty foods, 1 mg.kg -1 , has been reported by Wu et al (1991). TBARS values did not reach this value all through the storage period used in this study.…”

Effect of Water Extract ofUrtica dioicaL. on Lipid Oxidation and Color of Cooked Pork Sausage

“…If the TBARS value is higher than 1 mg/kg generally off‐odors are formed and it is considered the beginning of organoleptic perception of lipid oxidation (Wu et al . ). The TBARS values of sausage were found to be lower than this value.…”

Replacement of mechanically deboned chicken meat with its protein hydrolysate in mortadella-type sausages

“…According to Wu et al (1991), when the TBARS value is higher than 1.0 mg MDA/kg, offodors are usually formed and it is considered as the beginning of organoleptic perception of lipid oxidation. Thus, taking this value as the rancidity detection threshold, it can be said that none of the treatments reached it until the 60 th day of storage.…”