Assessment of high hydrostatic pressure and starter culture on the quality properties of low-acid fermented sausages

• Published in: Meat science 2007-05, Vol.76 (1), p.46-53
• Main Authors: Marcos, Begonya, Aymerich, Teresa, Dolors Guardia, M., Garriga, Margarita
• Format: Article
• Language: English
• Subjects: antibacterial properties; bacterial contamination; Biological and medical sciences; chorizo; Enterobacteriaceae; Enterococcus; fermented foods; food contamination; Food industries; food pathogens; food preservation; Fundamental and applied biological sciences. Psychology; High pressure processing; high pressure treatment; Lactobacillus sakei; low acid foods; Low-acid fermented sausages; meat aging; Meat and meat product industries; meat quality; plate count; sausages; sensory evaluation; Staphylococcus xylosus; Starter culture; starter cultures; texture; Traditional sausages
• ISSN: 0309-1740; 1873-4138
• DOI: 10.1016/j.meatsci.2006.09.020

The addition of starter culture and high pressure processing after ripening improved the microbial quality of low-acid fermented sausages (fuet and chorizo). The use of Lactobacillus sakei CTC6626 and Staphylococcus xylosus CTC6013 as starter culture significantly reduced Enterobacteriaceae and Enterococcus levels in the finished sausages. Moreover, the addition of starter culture produced sausages of similar quality to traditional low-acid fermented sausages. Slightly lower pH values and higher cohesiveness were obtained for both fuet and chorizo with starter culture. Sensory analysis showed no differences between lots of chorizo whereas starter fuet was more acid and gummy. High pressure induced an additional reduction of Enterobacteriaceae in non-starter sausages. An increase of textural properties was observed after pressurization. No other differences were observed between non-treated and pressurized sausages.