substitution of nitrite by the probiotic strain, lactobacillus plantarum tn8 in fresh sausages.

摘要

the present invention relates to the effect of the substitution of a part of nitrite by the probiotic strain, lactobacillus plantarum tn8, physicochemical propertiestextural and microbiological (spicy beef), fresh sausages during storage at 4 degrees celsius.this strain was isolated from the digestive tract of the chicken with probiotic properties which makes it attractive for applications in food.the incorporation of this strain tn8 107 cfu and 108 cfu / g of the product, improving the microbiological quality, reducing the growth of pathogenic strains, such as the strain salmonella enterica to tccand ria monocytogenes had 14028 tcc, 1911 in fresh sausages during storage at 4oc.the substitution of nitrite by the probiotic strain improves the profile texturai newly formulated by reducing the sausage elasticity and hardness of the masticabilité.the chemical analysis showed that the ph value decreased in sausages inoculated with the bacterial strain, especially at a concentration of 108 cfu / gthis is mainly due to the acidification of the product by the production of lactic acid.fresh sausages. retain their nutritional value without affecting the ash content and the dry.on the other hand,the analysis of the color of the sausage made with probiotic strain indicated that the substitution of nitrite induced a decrease in the a * b *, without affecting the brightness in comparisonwith the control dogs without the addition of probiotic strain.however, this substitution has no effect on the antioxidant property of fresh sausage (thiobarbituric acid reactive substances (tbars) for 10 days of storage at 4oc.the use of 50 ppm nitrite is sufficient to prevent oxidation of fresh sausage.we believe that this discovery is very important and will contribute effectively to the implementation of the probiotic strain, lactobacillus plantarum tn8 to 107 cfu / gas an organic preservative, replacing the chemical additive, nitrite during storage of fresh sausage at 4.