Effect of selected dairy starter cultures on microbiological, chemical and sensory characteristics of swine and venison (Dama dama) nitrite-free dry-cured sausages

被引：45

作者：

Cenci-Goga, B. T. ^{[1
]}

Rossitto, P. V. ^{[2
]}

Sechi, P. ^{[1
]}

Parmegiani, S. ^{[1
]}

Cambiotti, V. ^{[1
]}

Cullor, J. S. ^{[2
]}

机构：

[1] Univ Perugia, Dipartimento Sci Biopatol, Lab Ispez Alimenti Origine Anim, Fac Med Vet, I-06126 Perugia, Italy

[2] Univ Calif Davis, Sch Vet Med, Vet Med Teaching & Res Ctr, Tulare, CA 93274 USA

来源：

MEAT SCIENCE | 2012年 / 90卷 / 03期

关键词：

Starter culture; Dry-cured sausage; Lactococcus lactis ssp lactis; Lactobacillus casei ssp casei; Fallow deer; Dama dama; MEAT; PRODUCTS; CHEESE; COLOR; GAME; PCR;

D O I：

10.1016/j.meatsci.2011.09.022

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The aim of this study was the evaluation of selected lactic acid bacteria (LAB) starter culture of dairy origin in the production of nitrite-free low-acid fermented venison (Dama dama) sausage (salame di daino) produced in a small-scale plant in Umbria (Italy), and their effect on microbiological, physico-chemical and sensorial properties of the products. Salame di daino was obtained with two different processes: with and without the addition of selected LAB starter cultures. Microbial counts of Enterobacteriaceae, coliform organisms and Pseudomonas spp. were lower in salami made with the addition of starter cultures. Staphylococcus aureus, Salmonella spp, and Listeria monocytogenes after the first week of ripening were only detected from control salami. Control salami were paler and harder, whereas those made with the addition of starter cultures were slightly saltier, juicier and in general more acceptable. Selected dairy-origin starter (SDS) cultures did prevent the growth of both indicators of food safety and of process hygiene and increased the acceptability of full-ripened salami. (C) 2011 Elsevier Ltd. All rights reserved.

引用

页码：599 / 606

页数：8

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