The aim of this work is to fine tune a technology to produce horse meat sausages guaranteeing a rapid lowering of pH levels and optimising the sugar content to prevent structural and sensorial defects in the finished product. Three batches (A, B, C) of horse meat sausages were manufactured: batch A was made according to standard sausage manufacturer techniques, while batches B and C were made using a lower quantity of sugars. A commercial starter culture of Staphylococcus carnosus and Pediococcus acidilactici was added to batches A and B and compared with the strain Lactobacillus sakei 121 added to batch C. The commercial starter did not demonstrate sufficient competition, causing the pH to develop very slowly and allowing enterobacteria and coliforms to grow. This growth is undesirable and is facilitated by sugars that remain unfermented when added in excessive quantities. The reduced quantity of sugar (batches B and C) and the use of the starter culture Lb. sakei 121 (C) allows the production of sausages that, from a sensorial viewpoint (structural and olfactory and gustative stimulation), are comparable with control batch A.
Hidden sugars in the mixture: Effects on microbiota and the sensory characteristics of horse meat sausage
Succi M.;Tremonte P.;
2019-01-01
Abstract
The aim of this work is to fine tune a technology to produce horse meat sausages guaranteeing a rapid lowering of pH levels and optimising the sugar content to prevent structural and sensorial defects in the finished product. Three batches (A, B, C) of horse meat sausages were manufactured: batch A was made according to standard sausage manufacturer techniques, while batches B and C were made using a lower quantity of sugars. A commercial starter culture of Staphylococcus carnosus and Pediococcus acidilactici was added to batches A and B and compared with the strain Lactobacillus sakei 121 added to batch C. The commercial starter did not demonstrate sufficient competition, causing the pH to develop very slowly and allowing enterobacteria and coliforms to grow. This growth is undesirable and is facilitated by sugars that remain unfermented when added in excessive quantities. The reduced quantity of sugar (batches B and C) and the use of the starter culture Lb. sakei 121 (C) allows the production of sausages that, from a sensorial viewpoint (structural and olfactory and gustative stimulation), are comparable with control batch A.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
