The influence of starter cultures on sensory properties of dry fermented sausages

Povećana primjena starter kultura (bakterija mliječne kiseline i Micrococcus vrsta) u proizvodnji hrane dovela je do potrebe da ove korisne bakterije nađu svoju primjenu i u proizvodnji fermentiranih kobasica. Kompleksnost proizvodnje bazira se na činjenicama da se fermentirane kobasice proizvode od biološkog materijala i čuvaju bez prethodne toplinske obrade kroz period zrenja u svrhu dobivanja kvalitetnog proizvoda. U radu su prikazana ispitivanja utjecaja triju raličitih mješovitih starter kultura na procese koji se odvijaju u nadjevu tijekom zrenja fermentiranih kobasica: mješovita starter kultura sastava Lactobacillus sake, Staphylococcus carnosus i Staphylococcus xylosus; mješovita starter kultura sastava Staphylococcus xylosus, Pediococcus pentosaceus i Lactobacillus plantarum i mješovita starter kultura sastava Staphylococcus xylosus i Pediococcus pentosaceus. Tijekom procesa u mikroklimatu su praćene promjene temperature i relativne vlažnosti zraka, zatim fizikalne i mikrobiološke promjene, kao i promjene senzorskih svojstava u uzorcima. Fermentacija kobasca se odvija u dvije faze. U prvoj fazi prevladava kontaminantna mikroflora, karakteristična za svježe meso, da bi tijekom procesa ona bila potisnuta porastom dodanih starter kultura. Primjenom starter kultura postignuta je dominacija tehnološki i higijenski poželjne mikroflore koja doprinosi unapređenju kvalitete proizvoda, sigurnosti u proizvodnji i boljoj senzorskoj ocjeni proizvoda.The increasing application of starter cultures (lactic acid bacteria and Micrococcus spp.) in food production underscored their beneficial effect that lead to improved fermented sausage production as well. Complexity of production is based on case that fermented sausages are produced from biological material and are held, through a period of ripening process, without preliminary heat treatment in order to get a high quality product. In this study it was shown the influence of three dissimilar mixed starter cultures on the fermentation process in the stuffing during ripening. The first mixed starter culture (A) is composed of: Lactobacillus sake, Staphylococcus carnosus and Staphylococcus xylosus, the second starter culture (B): Staphylococcus xylosus, Pediococcus pentosaceus and Lactobacillus plantarum and the third (C) is composed of: Staphylococcus xylosus and Pediococcus pentosaceus. Changes of temperature and relative humidity, physical and microbiological changes as well as the changes of sensory properties in samples during sausage fermentation were attended. The ripening process is preceded in two microbiological phases. In the first phase, the food born microflora which distinctive overcomes with fresh meat was repressed by the overgrowth of added starter cultures. Application of the selected starter cultures gain to the domination of technologically and hygienically desirable flora that contributes to the quality of products, production safety and better sensory evaluation of the product