title: 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.
abstract: 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 (a(w)) 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).
authors: Department of Food Science and Engineering, Vocational Technical College, Inner Mongolia Agricultural University, Tuyouqi 014109, China.
authors: Lihua
authors: L
authors: Zhao
authors: Ye
authors: Y
authors: Jin
authors: Changwei
authors: C
authors: Ma
authors: Huanlu
authors: H
authors: Song
authors: Hui
authors: H
authors: Li
authors: Zhenyu
authors: Z
authors: Wang
authors: Shan
authors: S
authors: Xiao
mesh_terms: D000704:Analysis of Variance; D000818:Animals; D055598:Chemical Phenomena; D015169:Colony Count, Microbial; D005230:Fatty Acids, Nonesterified / Q000378:metabolism*; D005285:Fermentation; D005503:Food Additives / Q000378:metabolism; D005516:Food Microbiology; D006863:Hydrogen-Ion Concentration; D007778:Lactobacillus / Q000254:growth & development / Q000378:metabolism; D008461:Meat Products / Q000382:microbiology*; D008837:Micrococcus / Q000254:growth & development / Q000378:metabolism; D034561:Sheep, Domestic; D017365:Spices; D013210:Staphylococcus / Q000254:growth & development / Q000378:metabolism
chemical_list: D005230:Fatty Acids, Nonesterified; D005503:Food Additives