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Abstract ▼ AI-Helper

European style fermented sausages were made with normal pork, PSE and a 50 : 50 mixture, inoculated with Lactobacillus plantarum 1-74 and Staphylococcus simulans MIII and ripened for 21 days following commercial manufacturing procedures. In all treatments, pH droped sharply between 0 and 3 days duri...

European style fermented sausages were made with normal pork, PSE and a 50 : 50 mixture, inoculated with Lactobacillus plantarum 1-74 and Staphylococcus simulans MIII and ripened for 21 days following commercial manufacturing procedures. In all treatments, pH droped sharply between 0 and 3 days during ripening. PSE sausages showed the lowest pH and Aw at the end of ripening than other treatment groups. Protein solubility, hardness, cohesiveness and chewiness were significantly (P<0.05) low for PSE sausages. Springiness was the highest for normal sausages but the other two treatment were not different. PSE sausages had poor texture low redness value during the ripening. The added sugars apparently dropped the pH fast in PSE sausages. Total bacterial count and lactobacilli increased from 0 day to the third day of ripening. The number of Staphylococcus sp. decreased in normal sausages by the end of the ripening period. Fermented sausages with PSE meat could be produced if the mixture had lower (<50%) amounts of PSE meat. In addition, added sugar must be reduced to prevent lowering the pH to a level that will affect processing and quality attributes of fermented sausages.

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