DEVELOPMENT AND EVALUATION OF SEMI-DRY FERMENTED SAUSAGES WITH DIFFERENT MEATS
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Date
2010-05
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Sri Venkateswara Veterinary University, TIRUPATI – 517 502,A.P
Abstract
ABSTRACT:
The proximate composition, physico-chemical and microbiological
characteristics were evaluated during fermentation and drying of pork,
mutton and chicken sausages using different Lactic acid bacteria viz.,
Lactobacillus casei (LC), Lactobacillus plantarum (LP) and Pediococcus
pentosaceus (PP). The per cent moisture of different meat sausages
inoculated with Lactic acid bacteria were significantly (P>0.01) decreased
whereas per cent protein and fat were increased during fermentation and
drying. Among treatments significant (P>0.01) lower per cent moisture and
higher per cent protein and fat values were observed in sausages treated
with LP than PP and LC irrespective of type of meat.
With regards to the physico - chemical characteristics, pH, WHC,
water activity and cooking yield of different meat sausages inoculated with
Lactic acid bacteria were significantly (P>0.01) lower where as emulsion
stability and shrinkage were significantly higher than control after
fermentation and drying. Among treatments significantly (P>0.01) lower
pH, WHC, water activity and cooking yield and higher emulsion stability
and shrinkage were observed in sausages treated with LP than PP and LC
irrespective of type of meat.
The total plate count and yeast and mould count of pork, mutton and
chicken meat sausages inoculated with different Lactic acid bacteria, were
significantly (P>0.01) higher where as the coliform count and the
Salmonella count were significantly (P>0.01) lower than the control after
fermentation. Significantly (P>0.01) higher total plate counts, yeast and
mould counts and lower coliform and Salmonella counts were observed in
sausages treated with LP followed by PP and LC during fermentation and
drying irrespective of type of meat.
In the second phase of the study, storage studies were conducted for
the semi- dry fermented meat sausages at regular intervals at ambient
(29+10C), refrigeration (4+10C) and frozen (-18+10C) temperatures. The
per cent moisture of different semi-dry fermented meat sausages as effected
by Lactic acid bacteria were significantly (P>0.01) lower where as protein
and fat were higher than control at room and refrigeration storage. Among
treatments lower per cent moisture and higher protein and fat were
observed in sausages fermented with LP followed by PP and LC
irrespective of type of meat.
At ambient and refrigeration temperatures significantly (P>0.01)
lower pH, water activity, TBARS values and cooking yield were observed
in sausages fermented with LC, LP and PP than control irrespective of type
of meat. Significantly (P>0.01) higher shrinkage values were observed in
semi- dry fermented sausages than control at refrigeration temperatures.
Lower (P>0.01) pH and TBARS values were observed in sausages
fermented with LC, LP and PP than control during frozen storage. Among
treatments Significantly (P>0.01) lower pH, water activity, TBARS values
and cooking yield were observed in different meat sausages fermented with
LP than PP and LC at both ambient and refrigeration temperatures.
Shrinkage values were significantly (P>0.01) higher in sausages fermented
with LP followed by PP and LC irrespective of type of meat at refrigeration
temperatures. Significantly (P>0.01) lower pH and TBARS values were
observed in sausages fermented with LP than PP and LC during frozen
temperature. There was significant (P>0.01) decrease in pH and cooking
yield, non-significant decrease in water activity and significant (P>0.01)
increase in TBARS values in all semi-dry fermented meat sausages during
storage at ambient temperature. There was a non- significant (P>0.01)
decrease in pH, significant (P>0.01) decrease in water activity, TBARS
values and cooking yield and significant (P>0.01) increase in shrinkage
during storage in all semi-dry fermented meat sausages at refrigeration
temperature. There was a non- significant (P>0.01) decrease in pH and
TBARS values during 90 days of frozen storage in all semi-dry fermented
meat sausages.
There was higher (P>0.01) total plate count, yeast and mould count,
coli form count and salmonella count were noticed in control than sausages
treated with LC, LP and PP irrespective of type of meat at ambient,
refrigeration and frozen storage. Among the treatments significantly
(P>0.01) higher total plate count, yeast and mould count and lower
(P>0.01) salmonella and coli form count were observed in sausages
fermented with LP followed by PP and LC irrespective of type of meat.
There was a significant (P>0.01) increase in total plate count and yeast and
mould count where as coli form and salmonella counts were decreased
during storage at ambient, refrigeration and frozen temperatures in all types
of semi-dry fermented sausages. The psychrophilic count was not detected
in all semi-dry fermented meat sausages treated with LC, LP and PP during
10 days of storage at refrigeration temperature, and 45 days of storage at
frozen temperature. Among treatments significantly (P>0.01) lower counts
were noticed in sausages fermented with LP followed by PP and LC
irrespective of type of meat at both refrigeration and frozen temperatures.
There was a significant (P>0.01) increase in psychrophilic count during
storage at refrigeration and frozen temperatures in semi-dry fermented meat
sausages.
With regards to the organoleptic characteristics significantly
(P>0.01) higher colour, flavour and overall acceptability and lower
juiciness and tenderness were noticed in sausages fermented with LC, LP
and PP than control at ambient, refrigeration and frozen storage. Among
treatments significantly higher colour and overall acceptability scores and
lower juiciness and tenderness scores were noticed in sausages fermented
with LP followed by PP and LC irrespective of type of meat at ambient,
refrigeration and frozen temperatures. But no significant differences in
flavour was noticed in sausages fermented with LC, LP and PP irrespective
of type of meat at all storage temperatures. There was a significant
(P>0.01) decrease in colour, flavour, juiciness, tenderness and overall
acceptability scores during storage at ambient, refrigeration and frozen
temperatures in all semi-dry fermented meat sausages.
In the third phase challenge studies were conducted with bacterial
pathogens to know the public health safety of semi-dry fermented sausages
treated with Lactobacillus casei, Lactobacillus plantarum and
Padeococcus pentosaceus. Significant (P>0.01) decrease in E.coli and
Staphylococcus aureus counts were observed during 7th day storage in all
treatments at refrigeration temperatures.