hrvatski

Comparison of sensory properties, shelf-life and microbiological safety of industrial sausages produced with autochthonous and commercial starter cultures

The aim of this research is to use isolated and characterized autochthonous functional starter cultures from traditional Croatian dry sausages and to evaluate their capacity as autochthonous starter cultures for industrial production of five industrial sausages (Čajna sausages, Zimska sausages, Bečka sausages, Srijemska sausages and Slavonski kulen). These defined autochthonous functional starter cultures (combination of Lactobacillus and Staphylococcus strains) were used to produce five different industrial sausages which were compared by a panel. The viability of introduced autochthonous Lactobacillus and Staphylococcus strains and their effect on the final product characteristics: microbiology, physical-chemical and sensory properties, were monitored. The obtained results indicated that autochthonous starter cultures survived industrial production of sausages and can be used for industrial production of sausages under controlled conditions. Autochthonous starter cultures obtained better results in organoleptic properties, microbial safety and prolonged shelf life in comparison with commercial starter cultures.

autochthonous starter cultures ; sausage production ; sensory properties ; lactic acid bacteria ; staphylococci

nije evidentirano

engleski

Comparison of sensory properties, shelf-life and microbiological safety of industrial sausages produced with autochthonous and commercial starter cultures

The aim of this research is to use isolated and characterized autochthonous functional starter cultures from traditional Croatian dry sausages and to evaluate their capacity as autochthonous starter cultures for industrial production of five industrial sausages (Čajna sausages, Zimska sausages, Bečka sausages, Srijemska sausages and Slavonski kulen). These defined autochthonous functional starter cultures (combination of Lactobacillus and Staphylococcus strains) were used to produce five different industrial sausages which were compared by a panel. The viability of introduced autochthonous Lactobacillus and Staphylococcus strains and their effect on the final product characteristics: microbiology, physical-chemical and sensory properties, were monitored. The obtained results indicated that autochthonous starter cultures survived industrial production of sausages and can be used for industrial production of sausages under controlled conditions. Autochthonous starter cultures obtained better results in organoleptic properties, microbial safety and prolonged shelf life in comparison with commercial starter cultures.

autochthonous starter cultures ; sausage production ; sensory properties ; lactic acid bacteria ; staphylococci

nije evidentirano