Authors: Kezban Candogan Suhendra Kartika Foster B Wardlaw James C Acton
Publish Date: 2008/05/27
Volume: 227, Issue: 6, Pages: 1651-1661
Abstract
Beef sausage mixes were inoculated with either Pediococcus acidilactici with Staphylococcus xylosus or P acidilactici with S carnosus subdivided and then held for 0 24 48 or 72 h at 8–10 °C prior to fermentation After aging prefermentation holding the mixes were fermented for 16 h ending at 41 °C Moisture protein and fat contents of all sausage mixes did not differ due to holding effects over all starter cultures The pH of mixes followed the same pattern for all mixes declining p 005 from approximately 58 to pH 52–53 at 72 h aging and to 44–45 after fermentation Total acidity of the mixes followed an inverse pattern to pH increasing p 005 after fermentation although there was no effect due to type of starter culture Aging had no effect on nonprotein nitrogen NPN content as ΔNPN among all cultures After fermentation however sausages held 72 h and inoculated with S carnosus had higher NPN contents compared to P acidilactici alone p 005 and with S xylosus p 010 The same effects of starter cultures on changes in total amino acid concentration were observed Concentrations of individual amino acids showed increases depending on prefermentation aging period 0 h versus 72 h followed by fermentation
Keywords: