Uso de culturas iniciadoras na produção de linguiças semi-secas turcas

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Z Lebensm Unters Forsch A (1998) 207 :410–412 Q Springer-Verlag 1998
ORIGINAL PAPER
H. Vural
The use of commercial starter cultures in the production of Turkish
semi-dry fermented sausages
Received: 20 February 1998 / Revised version: 7 May 1998
H. Vural
Hacettepe University, Faculty of Engineering, Food Engineering
Department, TR-06532 Beytepe, Ankara, Turkey
Abstract The effects of three different starter cultures
(Pediococcus acidilactici, Staphylococcus xylosus plus
P. pentosaceus, S. carnosus plus Lactobacillus pentosus)
were evaluated during the production of Turkish semi-
dry fermented sausages. Sausages were studied during
the fermentation phase, after heat processing and after
drying for 24 h and 72 h. Chemical and organoleptical
results indicated that in the processing of these semi-
dry sausages a starter culture of P. acidilactici should be
used. The use of this culture significantly reduced the
pH, increased the lactic acid content and percentage of
total heme pigments converted to the cured pigment
and improved the development of the sausages’ charac-
teristics, i.e. color, appearance, flavor and general ac-
ceptability.
Key words Semi-dry sausage 7 Starter culture 7
Fermentation 7 Drying 7 Heat processing
Introduction
Fermented sausage is a very popular meat product in
Turkey and similar products are known in most Middle
Eastern countries and central Europe. These products
are produced and consumed in the largest quantities in
Turkey [1, 2].
Turkish semi-dry fermented sausages are made from
a mixture of meat and fat that may include beef, sheep
and/or water buffalo meat, beef fat and tail fat. Meat
and fat are mixed with salt, spices, a curing mix, then
stuffed into air-dried bovine small intestines. Generally,
they are traditionally manufactured without starter cul-
tures by spontaneous fermentation and are subjected to
a heat treatment during processing. Current processing
methods have generaly bee processed under primitive
conditions and in an unscientific way. The limitation of
technology causes economical problems, and due to the
conditions applied many of the characteristic sausage
quality attributes, i.e. texture, appearance, color, flavor
may not be developed satisfactorily [3].
The commercial introduction of lyophilized starter
cultures in 1957 allowed processors to control the fer-
mentation and thus maintain desirable and uniform
characteristics of the products from batch to batch. In
addition, use of commercial starter cultures have signif-
icantly reduced fermentation time [4]. Commercial lyo-
philized starter cultures containing different spices and
mixed cultures, e.g. micrococci and lactobacilli, have
been used extensively in the production of dry and
semi-dry sausages [1–9].
Until now, there has been no literature describing
how Turkish semi-dry fermented sausages are proc-
essed or the starter cultures used in their production.
The objective of this research was to study the effects
of different starter cultures on the quality characteris-
tics of Turkish semi-dry fermented sausages.
Materials and methods
Sausage preparation, fermentation, heating and drying. The sau-
sages used in this study were produced in a modern meat prod-
ucts factory in Izmir. The composition of the sausages was: 74.5%
beef, 9.1% mutton, 10% beef fat, 6.4% tail fat. Additional ingre-
dients (per kg of meat-fat mixture) were as follows: 25 g salt,
0.15 g sodium nitrite, 5 g dextrose, 0.5 g sodium ascorbate, 2.5 g
garlic, 29 g seasoning mix, 0.5 g commercial starter culture (Pey-
ma Hansen, Istanbul).
Boneless beef and mutton meats were stored at –18 7C and
were thawed before use. However, the beef and tail fat were kept
at –12 7C until use. The thawed meats and frozen fat were ground
in a grinder and divided into four equal groups: group 1, no start-
er culture (control group); group 2, Pediococcus acidilactici (PA;
Flora Carn P-2, Chr. Hansen’s Lab., Hørsholm, Denmark); group
3, Staphylococcus xylosus plus P. pentosaceus (SXcPP; Flora
Carn FF-1, Chr. Hansen’s Lab., Hørsholm, Denmark); group 4, S.
carnosus plus Lactobacillus pentosus (SCcLP; Flora Carn SL,
Chr. Hansen’s Lab., Hørsholm, Denmark).
The meat/fat mixture was chopped and the other ingredients
and starter cultures were dispersed in the mixture. Before the
411
Fig. 1 pH values of Turkish semi-dry sausage during processing.
Control No. starter culture, PA Pediococcus acidilactici, SXcPP
Staphylococcus xylosus plus P. pentosaceus, SCcLP S. carnosus
plus Lactobacillus pentosus
Fig. 2 Lactic acid content of Turkish semi-dry sausage during
processing. For abbreviations, see Fig. 1
Fig. 3 Percentage of total heme pigments converted to the cured
heme pigment at several processing phases for Turkish fermented
semi-dry sausage. For abbreviations, see Fig. 1
mixture was chopped for the last time the remaining frozen pieces
of fat were added. Each sausage mixture was stuffed into air-
dried bovine small intestines by using a vacuum stuffer to give an
approximate weight of 275 g. The sausage chubs were held for
12 h at 15 7C and were then placed for 36 h in a fermentation
room maintained at 26 7C, 96% relative humidity and 1 m/s air
movement.
For heat processing, the sausage chubs were placed in the
smokehouse and initially heated at 55 7C for 30 min, then at 70 7C
until an internal temperature of 55 7C was attained. Following
heat processing, the sausages were cooled to 20 7C and placed in a
15 7C drying room (relative humidity 59%). The sausages were
kept in the drying room for 3 days. Samples of each group were
taken for analysis at the following processing intervals: before
stuffing; after 24 h of fermentation; after fermentation was com-
pleted; after heat processing; after 24 h of drying; after 72 h of
drying.
Chemical analyses. The pH and percentage of lactic acid were
determined according to the method described by Acton and
Keller [10]. The method used for conversion to cured pigments
was described by Hornsey [11] with the procedure modification
outlined by Zaika et al. [7].
Sensory evaluation. The fully processed sausage samples were
served at room temperature to 15 panelists for appearance, color,
flavor and general acceptability. The samples were cut into 5-mm
thick slices. Both raw and fried sausage slices served on oil-strip-
ped pans were evaluated using a scale of 1–9 (1p dislike extreme-
ly, 9p like extremely) [5, 12, 13].
Statistical analyses. These were made using the SPSS for Win-
dows program.
Results and discussion
The pH and lactic acid content assessed at intervals
during the processing of the sausages are shown in Figs.
1 and 2.
As can be seen from Fig. 1, the sausage mixtures
used in these experiments had a pH of 5.99 immediate-
ly before stuffing. After fermentation the pH fell to
4.96 and 5.16 in sausage samples with starter cultures,
but at the same time the pH of the control group (no
starter culture) was 5.61. The control group showed the
highest mean pH during processing, while the PA sau-
sages showed the smallest mean pH value (P~0.05). In
the final product the pH ranged between 5.16 and
5.55.
Zaika et al. [7] reported that the pH of Lebanon bo-
logna fermented for 4 days at 35 7C with natural flora
ranged between 4.70 and 5.24, and with a starter culture
the pH range was 4.23–5.03. Acton and Dick [14] found
the pH range of various semi-dry sausages was
4.42–5.58.
The lactic acid content was 0.23% before stuffing. In
all samples, the lactic acid content increased rapidly
and reached 0.33–0.71% after fermentation. The lactic
acid content produced during fermentation remained
relatively constant from the end of fermentation until
after drying. Wardlaw et al. [4] and Acton et al. [15]
reported similar data for the lactic acid content of sum-
mer sausages. These researchers reported a lactic acid
content produced during fermentation reamined rela-
tively constant from the end of fermentation through 30
days of during.
The percentage of total heme pigments existing as
cured hemepigments in semi-dry sausages during sev-
eral processing phases is shown in Fig. 3.
As can be seen from Fig. 3, after 24 h of fermenta-
tion at 26 7C, the percentage conversion to cured pig-
ments ranged between 18.64% and 23.12%. The per-
412
Table 1 The average values of panel scores of Turkish semi-dry
fermented sausages. Control No starter culture, PA Pediococcus
acidilactici, SXcPP Staphylococcus xylosus plus P. pentosaceus,
SCcLP S. carnosus plus Lactobacillus pentosus
Characteristics Control PA SXcPP SCcLP
Appearance 6.87a 8.33b 7.93b 8.00b
Color 6.40a 8.40c 7.87b 7.47b
Flavor 5.80a 8.07b 8.00b 7.93b
General acceptability 6.53a 8.27b 8.07b 8.07b
a–c Means in the same rows with the same superscripts are not
significantly different (P 1 0.05)
centage conversion increased during fermentation. In
fermented sausages similar results were also found by
Acton and Dick [16], Zaika et al. [7] and Demasi et al.
[9].
Demasi et al. [9] reported that these increases in
cured pigment conversion during fermentation were
the result of two factors: (1) the decrease in sausage
pH, (2) the cumulative heat input. Zaika et al [7] re-
ported similar data for cured pigment conversion in Le-
banon bologna when a starter culture process was used
to obtain a rapid reduction in the pH (^24 h) at 35 7C.
Further increases in the percentage of cured pigments
occurred upon heating to 55 7C. The increases appeared
somewhat dependent on the extent of pigment devel-
opment during the fermentation phase before heating.
After 72 h of drying, there was a decrease in the per-
centage of cured pigments in the control sausages as
compared to variable increases for sausages produced
with starter cultures. Similar results were also reported
by Demasi et al. [9]. The sausages produced without
starter cultures showed the smallest value of conversion
to cured pigments during processing (P~0.05).
The average values given by the 15 panelists during
the sensory evaluation of raw and fried sausages are
shown in Table 1.
The highest scores for appearance were given for
group PA (8.33) and there were significant differences
between the groups (P~0.05). The control group re-
ceived the lowest values for flavor, while group PA
scored the highest values for flavor (P~0.05). There
were significant differences (P~0.05) in color scores
among the groups. The highest scores of general ac-
ceptability were given for group PA (8.27). The control
group scored the lowest value of general acceptability
(5.53) which was significantly different (P~0.05) from
the scores of the other groups.
These sensory evaluations indicated that sausages
produced with starter cultures, especially P. acidilactici,
had better scores for appearance, color, flavor and gen-
eral acceptability.
The following conclusions were drawn from the re-
sults above: in the manufacturing of Turkish semi-dry
fermented sausages, a single culture of P. acidilactici or
mixed cultures of either S. xylosus plus P. pentosaceus
or S. carnosus plus L. pentosus should be used. Espe-
cially the single culture of P. acidilactici significantly re-
duced the pH, increased the lactic acid content and per-
centage of total heme pigments converted to the cured
pigment and improved the development of the sau-
sages’ assessed characteristics, i.e. color, appearance,
flavor and general acceptability.
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