食品加工与技术杂志

抽象的

Sensory Quality of Fermented Sausages as Influenced by Different Combined Cultures of Lactic Acid Bacteria Fermentation during Refrigerated Storage

Saghir Ahmad and Baher Amer

This study was conducted to determine the effect of different culture combinations of lactic acid bacteria (LAB) fermentation on sensory properties of semi dry fermented sausages during refrigerated storage 2°C. Four different species of lactic acid bacteria had abeen used as a starter cultures in six different combinations, cultures including mixture of Lactobacillus brevis+lactobacillus plantarum (S1), L.  brevis+Lactococcus lactis ssp. (S2), L. plantarum+L. lactis ssp. (S3), L. brevis+Streptomyces griseus ssp. (S4), L. plantarum+S. griseus ssp. (S5) and L. lactis ssp+S. griseus ssp. (S6). Semi dry fermented sausages (SDFS) were prepared using two levels of fat viz. 20% and 25% respectively. Sensory attributes such as color, flavor, texture, taste, and juiciness of the fermented sausages samples were evaluated by Hedonic rating test. All samples of buffalo meat semi dry fermented sausages were highly acceptable as reported by panelist during sensory evaluation. The score values of all attributes (colour, flavour, texture, taste, and juiciness) were found in the range of 8-9, which represented either like very much or like extremely conditions. Increasing levels of fat from 20% to 25% improved flavour, texture, taste, and  juiciness of semi dried fermented sausages. Refrigerated storage significantly (p<0.05) decreased the score values of all sensory attributes.