Development of fermented sausage produced with mutton and native starter cultures

作者：dos Santos Cruxen Claudio Eduardo; Kreutz Braun Carla Luciane; Fagundes Mariane Bittencourt; Gularte Marcia Arocha; Wagner Roger; da Silva Wladimir Padilha; Fiorentini Angela Maria^*

来源：LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY, 2018, 95: 23-31.

DOI：10.1016/j.lwt.2018.04.060

• Lipid profile
• Texture profile
• Volatile compounds
• Sensory analysis
• Multivariate analysis

The aims of this study were to develop and characterize a fermented sausage produced with different percentages of mutton (from adult female sheep, over four years old) and additional native starter cultures. Three treatments of fermented sausage were prepared: (T1) 30% of mutton; (T2) 60% of mutton; (T3) 90% of mutton. Starter cultures Staphylococcus xylosus LQ3 and Pediococcus pentosaceus P38 were used for the fermentation/maturation process. The parameters of aw, pH, acidity, weight loss, and monitoring of native starter cultures were evaluated during the fermentation and maturation processes. After maturation, the sausages were assessed for texture profile, color, lipid profile, volatile compounds and sensory analysis. Based on principal components analysis (PCA), it was verified that as mutton was added, there was a reduction of unsaturated fatty acids and an increase in red tonality. T2 showed higher ester production, which possibly positively influenced the acceptance of the aroma of the sausage. Sensorial analysis demonstrated that T2 had a greater tendency to be accepted. It can be concluded that up to 60% of meat from adult sheep can be used in the preparation of fermented sausages and that the use of native cultures attributed positive and typical characteristics to fermented sausage.

• 出版日期2018-9