Abstract
Three types of bacterial mix starter cultures (P2M 120, PLM 230, S 51) were used to make dry fermented sausages. Fermenting and ripening were carried out at a controlled range of 20 to 13.5°C and with a RH of 70-90%, respectively. The total aerobic bacterial count was 1.1×105/gin the control sausage and was 5.6×106-1.0×107/g in the experimental sausages at day 0. After 3 days, these numbers increased to about 108-109/g in the control and experimental sausages and maintained the number until 35 days. The pH values dropped rapidly to 4.8 on the PLM 230 and S 51 experimental sausages at 3 days. On the other hand, the pH of the control sausage dropped to 4.8 at 7 days and after that, the pH ranged from 4.6-4.8 on the control and experimental sausages. Coliform group disappeared at 3 or 7 days in experimental sausages and at 14 days in the control sausage. There was no significant difference on the proximate analysis among the four types of sausage. Protein, fat and ash content of the final products increased twice that of the original amount. The peptide content was highest in the S 51 sausage and the total free amino acid content was highest in the PLM 230 sausage. The PLM 230 sausage scored higher than the others on the sensory evaluation, and the control sausage scored the lowest.
