Evaluation of Technological Properties of Sausages Fermented by Addition of Probiotic Lactobacillus paracasei LPC-37

被引：0

作者：

Mati, Marcel ^{[1
,2
]}

Magala, Michal ^{[1
,2
]}

Karovicova, Jolana ^{[1
,2
]}

Staruch, Ladislav ^{[1
,2
]}

机构：

[1] Slovak Univ Technol Bratislava, Fak Chem & Potravinarskej Technol, Ustav Biotechnol & Potravinarstva, Oddelenie Potravinarskej Technol, Radlinskeho 9, Bratislava 81237, Slovakia

[2] Slovak Univ Technol Bratislava, Fac Chem & Food Technol, Dept Food Sci & Technol, Bratislava, Slovakia

来源：

CHEMICKE LISTY | 2016年 / 110卷 / 01期

关键词：

probiotic culture; sausages; oxidation stability; sensory analysis;

D O I：

暂无

中图分类号：

O6 [化学];

学科分类号：

0703 ;

摘要：

The objective of this study was to evaluate the survival rate of a little-studied, probiotic culture Lactobacillus paracasei LPC-37 in fermented sausages, to examine its influence on the oxidation stability of the product, to determine the dynamics of organic acids production and to analyze the overall acceptability of the product by sensory analysis of fermented sausages. The analyses were carried out during ripening (3 weeks) and storage (4 weeks) of the sausages. The results were compared with the same parameters determined by the analyses of fermented sausages with a starter culture only (Lyocarni RBL-73). The outcomes presented in this work are original and can be used as a ground for further research of L. paracasei LPC-37 and other probiotic cultures in the production of fermented sausages.

引用

页码：59 / 63

页数：5

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