Effect of the use of selected starter cultures on some quality, safety and sensorial properties of Dacia sausage, a traditional Romanian dry-sausage variety

- The effect of the use of different starters on Dacia sausage characteristics was studied.
- Physicochemical parameters and microbial counts throughout ripening were studied.
- Biogenic amine analysis and sensory evaluation of final products were performed.
- The use of starter cultures significantly decreased the biogenic amine content.
- Overall external and in section perceptions were improved in inoculated batches.

The effect of selected starter cultures (Lactobacillus sakei CECT5764 + Staphylococcus equorum SA25 or L. sakei CECT5764 + S. equorum SA25 + Lactobacillus acidophilus CECT903) on some quality, safety and sensorial characteristics of Dacia sausage, a Romanian traditional variety, was investigated. Physico-chemical parameters, microbial counts and biogenic amines during manufacture as well as the sensorial characteristics of the final products were determined both in control and in inoculated sausages.The use of starter cultures significantly (P <0.05) increased he counts of LAB and Micrococcaceae + Staphylococcaceae, and provoked an earlier drop of the pH values and the fall, even the disappearance, of the Enterobacteriaceae. The inoculated batches showed significantly (P < 0.05) lower contents of tyramine, putrescine and cadaverine and of total biogenic amines, and they received higher scores for overall acceptability when they were sensory analyzed.Results obtained in this work indicated that starter culture consisting of L. sakei CECT5764 + S. equorum SA25 + L. acidophilus CECT903 was the best culture for this type of sausage.