<abstract xmlns="http://www.w3.org/1999/xhtml">

Fermentation is one of the ancient technological processes used in food production which influences the shelf-life of meat and meat products, also significantly affects the sensory properties like aroma and flavour. The objective of the present study was to evaluate the elaborated technology for a new fermented sausage production on the product quality and sensory properties. Sausages were produced by the standard technology using glucono-delta-lactone or starter culture. The drying of samples differs from 3 to 4 weeks at the same conditions; samples were dried for 4 weeks which produced with the starter culture, and 3 weeks which produced with glucono-delta-lactone. The sausages were tested at the end of the production, analysing pH, water activity, moisture and salt content, as well as the presence of <italic>Listeria monocytogenes</italic>, colony forming units of <italic>Listeria monocytogenes</italic> and <italic>Enterobacteriaceae</italic> in the sausage samples were analysed. The sensory evaluation was organised after getting <italic>Listeria monocytogenes</italic> testing results.
The moisture content, water activity and salt content significantly differed (p &lt; 0.05) among samples, no differences were established in pH, taste and flavour liking. The presence of <italic>Listeria monocytogenes</italic> was not established in samples which indicates that the producer properly applies a hurdle technology in fermented sausage production.
Sensory evaluation results showed higher scores for texture and appearance in fermented sausages with glucono-delta-lactone. The study results confirmed that fermented sausages with glucono-delta-lactone during 3 weeks of drying can achieve corresponding safety criteria and sensory properties which are set for semidry fermented sausages.
</abstract>

Fermentation is one of the ancient technological processes used in food production which influences the shelf-life of meat and meat products, also significantly affects the sensory properties like aroma and flavour. The objective of the present study was to evaluate the elaborated technology for a new fermented sausage production on the product quality and sensory properties. Sausages were produced by the standard technology using glucono-delta-lactone or starter culture. The drying of samples differs from 3 to 4 weeks at the same conditions; samples were dried for 4 weeks which produced with the starter culture, and 3 weeks which produced with glucono-delta-lactone. The sausages were tested at the end of the production, analysing pH, water activity, moisture and salt content, as well as the presence of Listeria monocytogenes, colony forming units of Listeria monocytogenes and Enterobacteriaceae in the sausage samples were analysed. The sensory evaluation was organised after getting Listeria monocytogenes testing results.
The moisture content, water activity and salt content significantly differed (p < 0.05) among samples, no differences were established in pH, taste and flavour liking. The presence of Listeria monocytogenes was not established in samples which indicates that the producer properly applies a hurdle technology in fermented sausage production.
Sensory evaluation results showed higher scores for texture and appearance in fermented sausages with glucono-delta-lactone. The study results confirmed that fermented sausages with glucono-delta-lactone during 3 weeks of drying can achieve corresponding safety criteria and sensory properties which are set for semidry fermented sausages.

The Influence of Technological Peculiarities on Fermented Sausages’ Quality and Sensory Properties

Latvia University of Life Sciences and Technologies

Rural Sustainability Research

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

Fermentation is one of the ancient technological processes used in food production which influences the shelf-life of meat and meat products, also...

The Influence of Technological Peculiarities on Fermented Sausages’ Quality and Sensory Properties

Publié en ligne: 11 août 2021

Pages: 1 - 6

Reçu: 10 nov. 2020

Accepté: 31 mars 2021

DOI: https://doi.org/10.2478/plua-2021-0001

Mots clés
fermentation, fermented sausages, physicochemical parameters, sensory evaluation

© 2021 Ilze Gramatina et al., published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

The Influence of Technological Peculiarities on Fermented Sausages’ Quality and Sensory Properties

Publié en ligne: 11 août 2021

Pages: 1 - 6

Reçu: 10 nov. 2020

Accepté: 31 mars 2021

DOI: https://doi.org/10.2478/plua-2021-0001

Mots clésfermentation, fermented sausages, physicochemical parameters, sensory evaluation

© 2021 Ilze Gramatina et al., published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

Mots clés
fermentation, fermented sausages, physicochemical parameters, sensory evaluation