Influence of protective cultures for validity and quality of meat sausages

Objective of research: To evaluate the influence of supplemented mixture of protective bacterial cultures (hereafter-BC )in fresh meat sausages to microbiological, organoleptic and physicochemical parameters in order to choose the most appropriate mixture. Target of research: • To produce four different types of pork sausages by using different commercial starter BC: F-1 Bactoferm (Pediococcus pentosaceus, Staphylococcus xylosus) T-SPX Bactoferm (Pediococcus pentosaceus; Staphylococcus xylosus), B-SF-43 Bactoferm (Leuconostoc carnosum)and one part without any protective BC. • During the sudy fresh meat sausages will be stored at 4ºC temperature up to 9 days. Thistesthas to be repeated for three times by submitting an average values and standard deviations. Studies of microbiological and physicochemical samples will be carried out after 24 hours, 3 days, 5 days, 7 days and 9 days. Organoleptic tests of samples should be done after 3 days and common acceptance test- after 7 days. • To estimate biogenic amines (hereafter- BA) by using reverse method of high performance liquid chromatography. • To identify tryptamine, putrescine, cadaverine, histamine, tyramine, spermidine by comparing the durationof detention in columnwith gage materials. • To perform a qualitative analysis by applying a method of the internal standard. The result of research: Statistically lower amount of BA was determined in samples with supplemented BC (p≤ 0,05) throughout the whole period of research. It was determined that amount of BA was effectively decreased by BC which have more lactic acid bacteria than staphylococci, because of their ability to suppress the growth of endogenous microflora, which is usually composed of lactic acid bacteria and enterococci. Furthermore, we get a fast reduction of PH, growth of undesirable bacteria and formation of BA is being remarkably decreased if we put lactic acid bacteria in sausages. All cultures of BC that were studied significantly decreased total amount of BA in statistics, however the best for usage in production of fresh sausages is culture of F-1 as it had the biggest impact to decreasing amount of BA E.Coli and it also resulted as having the best impact for acceptability of fresh sausages and organoleptic properties: appearance, taste, smell, consistency, juiciness, texture. The lowest number of yeast and mold fungi was identified with culture B-SF-43