alexa Sensory Quality of Fermented Sausages as Influenced by Different Combined Cultures of Lactic Acid Bacteria Fermentation during Refrigerated Storage | OMICS International
ISSN: 2157-7110

Journal of Food Processing & Technology
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Research Article

Sensory Quality of Fermented Sausages as Influenced by Different Combined Cultures of Lactic Acid Bacteria Fermentation during Refrigerated Storage

Saghir Ahmad* and Baher Amer
Department of Post Harvest Engineering and Technology, Aligarh Muslim University, Aligarh-202002, India
Corresponding Author : Ahmad
Department of Post Harvest Engineering and Technology
Aligarh Muslim University
Aligarh-202002, India
E-mail: [email protected]
Received September 24, 2012; Accepted November 29, 2012; Published December 07, 2012
Citation: Ahmad S, Amer B (2013) Sensory Quality of Fermented Sausages as Influenced by Different Combined Cultures of Lactic Acid Bacteria Fermentation during Refrigerated Storage. J Food Process Technol 4:202. doi:10.4172/2157-7110.1000202
Copyright: © 2013 Ahmad S, et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.
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Abstract

This study was conducted to determine the effect of different culture combinations of lactic acid bacteria (LAB) fermentation on sensory properties of semi dry fermented sausages during refrigerated storage 2°C. Four different species of lactic acid bacteria had abeen used as a starter cultures in six different combinations, cultures including mixture of Lactobacillus brevis+lactobacillus plantarum (S1), L.  brevis+Lactococcus lactis ssp. (S2), L. plantarum+L. lactis ssp. (S3), L. brevis+Streptomyces griseus ssp. (S4), L. plantarum+S. griseus ssp. (S5) and L. lactis ssp+S. griseus ssp. (S6). Semi dry fermented sausages (SDFS) were prepared using two levels of fat viz. 20% and 25% respectively. Sensory attributes such as color, flavor, texture, taste, and juiciness of the fermented sausages samples were evaluated by Hedonic rating test. All samples of buffalo meat semi dry fermented sausages were highly acceptable as reported by panelist during sensory evaluation. The score values of all attributes (colour, flavour, texture, taste, and juiciness) were found in the range of 8-9, which represented either like very much or like extremely conditions. Increasing levels of fat from 20% to 25% improved flavour, texture, taste, and  juiciness of semi dried fermented sausages. Refrigerated storage significantly (p<0.05) decreased the score values of all sensory attributes.

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