Effect of ripening period and culture level of starter on the quality characteristics of fermented beef sausage: Quality characteristics of fermented beef sausages

Abubakr Sayed Ali; Alaa Ahmed Elsir; Ameer Ahmed Elobied; Ebtisam Ali Hassan; Mohammed Sirelkhatim Mohammed

doi:10.62310/liab.v2i2.83

Authors

Abubakr Sayed Ali Sudan University of Science and Technology (SUST), College of Animal Production Science and Technology, P.O. Box: 204, Khartoum north – Sudan https://orcid.org/0000-0003-3643-7637
Alaa Ahmed Elsir Sudan University of Science and Technology (SUST), College of Animal Production Science and Technology, P.O. Box: 204, Khartoum north – Sudan
Ameer Ahmed Elobied Sudan University of Science and Technology (SUST), College of Animal Production Science and Technology, P.O. Box: 204, Khartoum north – Sudan https://orcid.org/0000-0002-5632-9150
Ebtisam Ali Hassan Sudan University of Science and Technology (SUST), College of Animal Production Science and Technology, P.O. Box: 204, Khartoum north – Sudan
Mohammed Sirelkhatim Mohammed Sudan University of Science and Technology (SUST), College of Animal Production Science and Technology, P.O. Box: 204, Khartoum north – Sudan

DOI:

https://doi.org/10.62310/liab.v2i2.83

Keywords:

Aging conditions, Lactic acid bacteria, Beef sausages, Quality attributes, Colour measurements, Bacterial count

Abstract

This study was conducted to determine the impact of ripening period and starter culture level on physicochemical parameters, colour parameters, and total bacteria count (TBC) of fermented beef sausage under Sudanese conditions. Combination of equal portions of two strains of lactic acid bacteria (Streptococcus ssp. and Lactobacillus ssp.) were added as starter culture at two levels (level 1= 1.34 ml/kg and level 2 = 2.67 ml/kg) to formulate two batches of fermented beef sausage. Both the fermented sausages were stored for 0, 7, and 14 days under 85% relative humidity at 21 oC. Three replicates from each starter level were subjected to analysis for physicochemical parameters, colour measurements, and TBC at the three ripening periods (0, 7, and 14 days). The results revealed significant increase (P<0.01) moisture, crude protein, and fat content of fermented sausages with increasing ripening period. The pH was higher at 7 day ripening followed by 0 day ripening, whereas lower pH was observed at 7 day ripening period. Lightness (L*) increased (P<0.01) with ripening period, whereas the redness (a*) decreased sharply (P<0.01). However, yellowness (b*) value was lower (P<0.01) at 7 day ripening period followed by an increase at 14 day ripening and highest values was observed at 0 day ripening period. Furthermore, the higher values of all colour measurements were observed at lower starter level (P<0.01). Higher TBC was observed at 7 day ripening period compared to 0 day and 14 day ripening period which did not differ significantly from each other. In conclusion the 14 day ripening period and higher starter culture level results in higher values of physicochemical characteristics and colour measurements; 7 day ripening period results in higher total bacterial count of fermented beef sausages.

Metrics

Metrics Loading ...

References

AOAC (2016). Association of Official Agricultural Chemists, Official methods of analysis of AOAC International, 20th ed. Rockville, USA, AOAC International.

AroAro JM, Nyam-Osor P, Tsuji K, Shimada KI, Fukushima M, Sekikawa M. (2010). The effect of starter culture on proteolytic change and amino acid content in fermented sausages. Food Chemical 119: 279-285.

Baka AM, Papavergou EJ, Pragalaki T, Bloukas JG, Kotzekidou P. (2011). Effect of selected autochthonous starter cultures on processing and quality characteristics of Greek fermented sausages. LWT - Food Science and Technology 44: 54-61.

Bingol EB, Ciftcioglu G, Eker FY, Yardibi H, Yesil O, Bayrakal GM, Demirel G. (2014). Effect of starter cultures combinations on lipolytic activity and ripening of dry fermented sausages. Italian Journal of Animal Science 13(4): 776-781.

Bozkur H, Bayram M. (2006). Colour and textural attributes of sucuk during ripening. Meat Science 73(2): 344-350.

Candogan K, Wardlaw FB, Acton JC. (2009). Effect of starter culture on proteolytic change during processing of fermented beef sausage. Food Chemistry 116: 731-737.

Casaburi A, Aristoy M-C, Cavella S, Monaco DR, Ercolini D, Toldra F, Villani F. (2007). Biochemical and sensory characteristics of traditional fermented sausages of Vallo di Diano (Southern Italy) as affected by the use of starter cultures. Meat Science 76: 295– 307.

Casaburi A, Di Monacoa R, Cavellaa S, Toldra F, Ercolinib D, Villania F. (2008). Proteolytic and lipolytic starter cultures and their effect on traditional fermented sausages ripening and sensory traits. Food Microbiology 25: 335-347.

Cocconcelli PS, Fontana C. (2015). Bacteria. In: Toldra F, editor, Handbook of fermented meat and poultry. John Wiley and Sons, New Jersy, USA. pp. 117-128.

Dirar HA. (1994). Commentary: The fermented foods of the Sudan. Ecology of Food and Nutrition 32(3-4): 207-218.

Drosinos EH, Paramithiotis S, Kolovos G, Tsikouras I, Metaxopoulos I. (2007). Phenotypic and technological diversity of lactic acid bacteria and staphylococci isolated from traditionally fermented sausages in Southern Greece. Food Microbiology 24(2007): 260-270.

El Adabi S, Essid I, Hassouna M. (2014). Effect of starter cultures on microbial and physicochemical parameters of a dry fermented poultry meat sausage. African Journal of Biotechnology 13(43): 4155-4164.

Galgano F, Favati F, Schirone M, Martuscelli M, Crudele MA. (2003). Influence of indigenous starter cultures on the free fatty acids content during ripening in artisan sausages produced in the Basilicata region. Food Technology and Biotechnology 41: 253-258.

Hammes WP, Hertel C. (1998). New developments in meat starter cultures. Meat Science 49(1): 125-138.

ICMS. (1987). International Commission on Microbiology Specifications for food. Microorganism in foods: Their significance and methods of enumeration, University of Toronto press, Toronto and Buffalo, Canada.

Kargozari M, Moini S, Basti AA, Emam-Djomeh Z, Gandomi H, Martin IR, Ghasemlou M, Carbonell-Barrachina AA. (2014). Effect of autochthonous starter cultures isolated from Siahmazgi cheese on physicochemical, microbiological and volatile compound profiles and sensorial attributes of sucuk, a Turkish dry-fermented sausage. Meat Science 97: 104-114.

Kim JY, Park YS, Lee CH, Yoo SS, Oh JS, Kim SH, Chin BK. (2014). Evaluation of fermented sausages manufactured with reduced-fat and functional starter cultures on physicochemical, functional and flavor characteristics. Korean Journal for Food Science of Animal Resources 34(3): 346-354.

Kozacinski L, Drosinos E, Caklovica F, Cocolin L, Gasparik- Reichardt J, Veskovic S. (2008). Investigation of microbial association of traditionally fermented sausages. Food Technology and Biotechnology 46(1): 93-106.

Leroy F, Vuyst LD. (2004). Lactic acid bacteria as functional starter cultures for the food fermentation industry. Trends in Food Science and Technology 15: 67-78.

Lorenzo JM, Franco D. (2012). Fat effect on physio-chemical, microbial and textural changes through the manufactured of dry- cured foal sausage lipolysis, proteolysis and sensory properties. Meat Science 92(4): 704-714.

Mahmoud KA, Badr HM. (2011). Quality characteristics of gamma irradiated beef burger formulated with partial replacement of beef fat with olive oil and wheat bran fibers. Food and Nutrition Sciences 2: 655-666.

Mitrovic RR, Jankovic VV, Ciric JS, Djordjevic VZ, Juric ZL, Mitrovic-Stanivuk MR, Baltic BM. (2019). Physical properties (pH and aw value) of fermented sausages inoculated with Yersinia enterocolitica. IOP Conference Series: Earth and Environmental Science 333 (2019): 012081. https://doi.org/ 10.1088/1755-1315/333/1/012081

Naveena BM, Sen AR, Muthukumar M, Girish PS, PraveenKumar Y, Kiran M. (2013). Carcass characteristics, composition, phyico- chemical, microbial, and sensory attributes of emu meat. British Poultry Science 54(3): 329-336.

Nazli B, Pehlivanoglu H, Caglar MY. (2017). Characteristics of traditional Turkish fermented soudjouk and current situation. International Journal of Veterinary Science and Technology 1(1): 13-19.

Okerman HW. (1981). Quality control of postmortem muscle tissue (1) Meat and Additives Analysis. Department of Animal Science, Ohio University, Columbus, Ohio.

Olivars A, Navarro JL, Salvador A, Flores M. (2010). Sensory acceptability of slow fermented sausages based on fat content and ripening time. Meat Science 86: 251-257.

Radulovic Z, Zivkovic D, Petrušic M, Stajic S, Perunovic M, Paunovic D. (2011). Effect of probiotic bacteria on chemical composition and sensory quality of fermented sausages. Procedia Food Science 1(2011): 1516 – 1522. https://doi.org/10.1016/ j.profoo.2011.09.224

Xiong Z, Sun DW, Zeng XA, Xie A. (2014). Recent developments of

hyperspectral imaging systems and their applications in detecting quality attributes of red meats: A review. Journal of Food Engineering 132: 1-13.

Zuber AD, Horvat M. (2007). Influence of starter cultures on the free fatty acids during ripening in tea sausages. European Food Research and Technology 224: 511-517.