Effect of selected dairy starter cultures on microbiological, chemical and sensory characteristics of swine and venison (Dama dama) nitrite-free dry-cured sausages
| Autor: | Paul V. Rossitto, Beniamino T. Cenci-Goga, V. Cambiotti, S. Parmegiani, James S Cullor, Paola Sechi |
|---|---|
| Rok vydání: | 2012 |
| Předmět: |
sausage
Staphylococcus aureus Salmonella Food Safety fallow Food Handling Swine Colony Count Microbial Food Contamination medicine.disease_cause meat chemistry.chemical_compound Starter Enterobacteriaceae Listeria monocytogenes medicine Animals Food science Desiccation Nitrites biology business.industry Deer technology industry and agriculture food and beverages Ripening Lactobacillaceae Hydrogen-Ion Concentration biology.organism_classification Food safety deer Lactic acid Meat Products Italy chemistry Consumer Product Safety Taste Fermentation Food Microbiology Metagenome business Food Science |
| Zdroj: | Meat Science. 90:599-606 |
| ISSN: | 0309-1740 |
| DOI: | 10.1016/j.meatsci.2011.09.022 |
| Popis: | The aim of this study was the evaluation of selected lactic acid bacteria (LAB) starter culture of dairy origin in the production of nitrite-free low-acid fermented venison (Dama dama) sausage (salame di daino) produced in a small-scale plant in Umbria (Italy), and their effect on microbiological, physico-chemical and sensorial properties of the products. Salame di daino was obtained with two different processes: with and without the addition of selected LAB starter cultures. Microbial counts of Enterobacteriaceae, coliform organisms and Pseudomonas spp. were lower in salami made with the addition of starter cultures. Staphylococcus aureus, Salmonella spp, and Listeria monocytogenes after the first week of ripening were only detected from control salami. Control salami were paler and harder, whereas those made with the addition of starter cultures were slightly saltier, juicier and in general more acceptable. Selected dairy-origin starter (SDS) cultures did prevent the growth of both indicators of food safety and of process hygiene and increased the acceptability of full-ripened salami. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
|
Full Text from ScienceDirect