کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
2450541 | 1109654 | 2011 | 6 صفحه PDF | دانلود رایگان |
![عکس صفحه اول مقاله: Physico-chemical characteristics and free fatty acid composition of dry fermented mutton sausages as affected by the use of various combinations of starter cultures and spices Physico-chemical characteristics and free fatty acid composition of dry fermented mutton sausages as affected by the use of various combinations of starter cultures and spices](/preview/png/2450541.png)
The microbiological, physico-chemical and free fatty acid composition of dry fermented mutton sausages were determined during ripening and storage. Three sausage mixtures (starter culture [SC], SC and black pepper [SC + BP] and SC, BP and cumin [SC + BP + C]) were compared with a control (CO). In general, the lactic acid bacteria populations in the SC + BP increased significantly to 9 log CFU/g and were higher than the CO (8 log CFU/g) (P < 0.05) from fermentation to ripening. The pH values of the SC, SC + BP and SC + BP + C were 4.81, 4.55 and 4.53 respectively, significantly lower (P < 0.05) than the CO at the end of fermentation. The water activity (aw) in all sausages decreased significantly to 0.88 at Day 7. The total free fatty acid (TFFA) in the treatments increased significantly (P < 0.05) during ripening and storage. The levels of MUFA + PUFA/SFA in SC + BP and SC + BP + C at Day 7 were 2.44 and 2.31 respectively, higher than the control (1.65) (P > 0.05).
Journal: Meat Science - Volume 88, Issue 4, August 2011, Pages 761–766