TECHNOLOGICAL PROPERTIES OF STARTER CULTURES IN THE PRODUCTION OF DRY FERMENTED SAUSAGES Joševska Elena., Stojanovski M., Kitanovski D., Kitanovski V Dr Elena Joševska, assistant professor, Faculty of Biotechnical sciences, Bitola Macedonia; Dr Mitre Stojanovski, full professor, Faculty of Biotechnical sciences, Bitola Macedonia; Dr Dimče Kitanovski, full professor, Faculty of Biotechnical sciences, Bitola Macedonia; Mr.sci Vladimir Kitanovski , researcher, Faculty of Biotechnical sciences, Bitola Macedonia; The aim of this paper was to monitored physical, chemical and microbiological changes in the samples during the process of dry fermented sausages. The results obtained indicate the justification of using starter cultures, which bring the pH value down to the required levels (5,02), as shown by the final sensory assessment. The use of starter cultures led to the domination of technologically and hygienically justified microflora, which contribute to improving quality, safety in production and the hygienic course of the process of fermentation of sausages. This study points out the advantages and possible disadvantages of producing sausages with starter cultures, in comparison to the traditional production. Key words: fermented sausages, physical, chemical, microbiological changes, starter cultures. Introduction The increasing manufacture of fermented products, after the Second World War, has conditioned the need for standardized and economical production on one side, and a safe product on the other. Nowadays, in order to fulfill these requirements the modern industry uses specially selected and chosen microorganisms, the so called starter cultures [4] cit. [8]. The use of starter cultures for sausage production is becoming increasingly necessary for improving quality and guaranteeing safety and standardization of product properties, including flavor and color, and for shortening ripening time [5]. Lactic acid bacteria have the main role in this microbial consortium, once they affect both technological properties and microbial stability of the final product, by production of lactic and acetic acids and consequent pH decrease [7]. Some meat manufacturers continue using the traditional method, without adding starter cultures. Lactic acid bacteria present in these products come from natural contamination of meat or environment, i.e., the so-called "house flora". However, meat fermentation by natural lactic acid bacteria can sometimes fail, leading to products of poor quality, with possible presence of spoilage/pathogenic microorganisms. For this reason, addition of starter cultures has been recommended [5]. Considering the importance of starter cultures in the production of fermented sausages, the aim of the present work was to determine their effects, on the technological properties of tea fermented sausages. 275
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TECHNOLOGICAL PROPERTIES OF STARTER CULTURES IN THE
PRODUCTION OF DRY FERMENTED SAUSAGES
Joševska Elena., Stojanovski M., Kitanovski D., Kitanovski V
Dr Elena Joševska, assistant professor, Faculty of Biotechnical sciences, Bitola
Macedonia;
Dr Mitre Stojanovski, full professor, Faculty of Biotechnical sciences, Bitola
Macedonia;
Dr Dimče Kitanovski, full professor, Faculty of Biotechnical sciences, Bitola
Macedonia;
Mr.sci Vladimir Kitanovski , researcher, Faculty of Biotechnical sciences, Bitola
Macedonia;
The aim of this paper was to monitored physical, chemical and microbiological changes in the samples
during the process of dry fermented sausages. The results obtained indicate the justification of using starter
cultures, which bring the pH value down to the required levels (5,02), as shown by the final sensory assessment.
The use of starter cultures led to the domination of technologically and hygienically justified microflora, which
contribute to improving quality, safety in production and the hygienic course of the process of fermentation of
sausages.
This study points out the advantages and possible disadvantages of producing sausages with starter
cultures, in comparison to the traditional production.
Table 3. Population of lactic acid bacteria during ripening period
According to [6]; [7], [12]; [13], microbial population of lactic acid bacteria in naturally
fermented sausages (produced without starter cultures) are equal to or lower than 4.5 log cfu.g–1
at the beginning of fermentation. A similar result was observed in the present study. According to [14] and
[10], addition of high concentrations (7.0-9.0 log cfu.g–1
) of desirable microorganisms will inhibit the
growth of undesirable species, thereby preventing or reducing fermentation defects, once meat
fermentation carried out by natural lactic acid bacteria can sometimes fail or be non competitive.
Another aspect to be considered is that intentionally added starter cultures are selected and the
microbiota present, as well as their effects, is predictable, cit. [5].
277
Conclusion
The results of the study justified the use of starter culture microorganisms in tea sausages
production, under controlled conditions, as indicated by the physical, chemical and microbiological
properties. While producing the tea sausages in controlled environment, and no added starter cultures,
i.e native flora is technologically more demanding and uncertain, because of the lack of homogeneity
in the early stages of fermentation in some samples leads to separation and sometimes discoloration of
the stuffing, which negatively affect on the quality properties of the product.
References
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