Starter Cultures Effects on Proteolytic Changes and Amino Acid Content in Fermented Sausage

摘要

The main objective of this work was to examine the effects of using three types of commercial starter cultures such as Lactobacillus sakei; Staphylococcus carnosus and Lactobacillus sakei -Staphylococcus carnosus in fermented sausage. The condition of processing include 27°C, for 2 days at relative humidity (RH) 80%, for 3 days at 20°C, RH 80%, 4 days 15°C, RH 75%, and finals 15°C, RH 65% for 12 days. Samples were taken at 0,1~(st), 3~(rd), 6~(th), 9~(th), and 21~(st) days of ripening for chemical and microbiological analysis. During the fermentation stage, changes of proteolytic characteristics were observed in fermented sausage. Proteolytic activity was high in Lactobacillus sakei - Staphylococcus carnosus starter inoculated sausages during processing. Moreover, a slight increase in proteolytic activity was detected during storage in both those sausages. Sarcoplasmic and myofibrillar proteins were also affected by this starter culture addition, during the fermentation, ripening and intense proteolysis were show in both fermented sausages. The content of free amino acids was similar at the beginning of the fermentation stage for all the studied batches. However, the high differences in the content of free amino acids at the end of the process could be attributed to the starter culture activity. Thus, use of starter culture in fermented sausage result a safer product.