The effect of two starter cultures on some chemical and sensory properties of Macedonian traditional sausage
1 University of Ss. Cyril and Methodius, Faculty of Agricultural Sciences and Food, Aleksandar Makedonski blvd, Skopje, North Macedonia.
2 University of Kragujevac, Faculty of Agronomy, Cara Dušana 34, Čačak, Serbia.
Research Article
World Journal of Advanced Research and Reviews, 2021, 09(03), 245-252
Article DOI: 10.30574/wjarr.2021.9.3.0097
Publication history:
Received on 07 February 2021; revised on 11 March 2021; accepted on 14 March 2021
Abstract:
The aim of this study is to monitor the effect of two starter cultures on some chemical and sensory properties of industrially produced Macedonian traditional sausage. The research covered three variants: Variant 1: Control variant (conventionally produced Macedonian traditional sausages using nitrite salt and powdered acerola); Variant 2: Macedonian traditional sausages where the basic formulation was enriched by addition of starter culture CS-300 (Staphylococcus carnosus ssp. utilis + Staphylococcus carnosus) in combination with Swiss chard powder and powdered acerola; Variant 3: Macedonian traditional sausages where the basic formulation was enriched by addition of starter cultures CS-300 (Staphylococcus carnosus ssp. utilis + Staphylococcus carnosus) and BLC-78 (Pediococcus acidilactici + Staphylococcus carnosus) in combination with Swiss chard powder and powdered acerola. Starter cultures have a positive effect on changing the pH value of sausages, which creates favorable conditions for the development of the desired microflora. In the sausages from variant 2 the value for water activity is constant, and the largest decrease was determined in the variant 3. Nitrate-reducing bacteria in combination with a natural source of nitrates (Swiss chard powder and leek) are a suitable substitute for nitrite salt, thus eliminating its negative effects on consumer health. According to the obtained results, with the use of the starter culture CS-300 good quality of the sausages is achieved. At the same time a safe product is obtained where the use of nitrite salt is completely eliminated.
Keywords:
Traditional sausages; Starter cultures; Nitrites
Full text article in PDF:
Copyright information:
Copyright © 2021 Author(s) retain the copyright of this article. This article is published under the terms of the Creative Commons Attribution Liscense 4.0