HOW STARTER CULTURES AFFECT THE SENSORIAL CHARACTERISTICS AND THE MICROBIOTA EVOLUTION OF DRY SAUSAGES

  • MARGARETA ZARA
    FACULTY OF FOOD SCIENCE AND ENGINEERING, “DUNAREA DE JOS” GALAŢI UNIVERSITY, 111, DOMNEASCA ST., 800201, GALAŢI, ROMANIA
    MARGARETAMIRCEA@YAHOO.COM
  • AURELIA IONESCU
    FACULTY OF FOOD SCIENCE AND ENGINEERING, “DUNAREA DE JOS” GALAŢI UNIVERSITY, 111, DOMNEASCA ST., 800201, GALAŢI, ROMANIA
  • AIDA VASILE
    FACULTY OF FOOD SCIENCE AND ENGINEERING, “DUNAREA DE JOS” GALAŢI UNIVERSITY, 111, DOMNEASCA ST., 800201, GALAŢI, ROMANIA
  • IULIANA APRODU
    FACULTY OF FOOD SCIENCE AND ENGINEERING, “DUNAREA DE JOS” GALAŢI UNIVERSITY, 111, DOMNEASCA ST., 800201, GALAŢI, ROMANIA
  • IOANA MANOLIU
    FACULTY OF FOOD SCIENCE AND ENGINEERING, “DUNAREA DE JOS” GALAŢI UNIVERSITY, 111, DOMNEASCA ST., 800201, GALAŢI, ROMANIA

Abstract

The use of the culture starter in the processing of the meat products is of a crucial importance in order to improve sensorial and preservation characteristics of the final product. The aim of this study was to establish the influence of different starter cultures made of Staphylococcus carnosus and a mix between Pediococcus acidilactici and Lactobacillus plantarum, on the sensorial characteristics and microbiota evolution of the home-made dry sausages, comparing with a control batch. Our results showed an improvement of safety and quality of the fermented meat products with started cultures and confirm other similar experimental studies.

Cuvinte cheie

raw-dry sausages starter cultures nitrite texture safety