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Physical properties (pH and aw value) of fermented sausages inoculated with Yersinia enterocolitica
IOP Conference Series: Earth and Environmental Science, 2019
Fermented sausages are produced without heat treatment, and the conservative effect is achieved by a combination of three factors: pH, lowering the water activity (aw) and the creation of lactic acid. Here, we summarize the results of the production of fermented sausages inoculated with Y. enterocolitica, with the added starter culture. Number of Y.enterocolitica declined during ripening, as did pH and aw value. During the ripening process, the aw of fermented sausages of narrower and wider diameters significantly decreased and was lower in sausages in which starter culture was used. At the end of the production process, there were no significant differences between the physical parameters of sausage quality (pH and aw) among fermented sausages with and without added starter culture, and between sausages with narrower and wider diameters.
The effects of post-processing treatments on sensory quality and reduction of Shiga toxigenic Escherichia coli (STEC) in three formulations of two types of dry-fermented sausage (DFS; salami and morr) were evaluated. Tested interventions provided only marginal changes in sensory preference and characteristics. Total STEC reductions in heat treated DFS (32 °C, 6 days or 43 °C, 24 h) were from 3.5 to > 5.5 log from production start. Storing of sausages (20 °C, 1 month) gave >1 log additional STEC reduction. Freezing and thawing of sausages in combination with storage (4 °C, 1 month) gave an additional 0.7 to 3.0 log reduction in STEC. Overall >5.5 log STEC reductions were obtained after storage and freezing/thawing of DFS with increased levels of glucose and salt. This study suggests that combined formulation optimisation and post-process strategies should be applicable for implementation in DFS production to obtain DFS with enhanced microbial safety and high sensory acceptance and quality.