engleski

The impact of physicochemical properties of traditional dry-fermented sausages on surface mould nascence

Superficial moulds are known to have a favourable impact on traditional dry-cured meat products’ quality due to their ability to retain moisture and aid in the development of product-specific flavour and taste. It is also known that their occurrence depends on ripening chambers’ surroundings, while the intensity of their overgrowth correlates to product ripening longevity. In this study, physicochemical parameters of relevance for mould nascence, such as pH-value, water activity (aw) and water & salt content, were studied in connection with the presence of surface moulds identified in five types of traditional dry-fermented sausages produced by 47 Croatian small family factories and offered on markets and fairs during 2019. Traditional sausages significantly differ (p < 0.05) in pH and aw values, as well as in the water and salt content. The results revealed the Penicillium (71%) to be the dominating mould genus, while Aspergillus (11%), and Mucor (18%) were present in a significantly lower number of isolates. The most frequently identified species were P. nalgiovense (27%), P. solitum (24%) and P. commune (15%), with higher prevalence and greater diversity observed in longer ripen dry-fermented sausages (up to 5 months). The presence of moulds can be attributed to their high ability to grow at low water activity (aw = 0.73 - 0.88) and in mildly acidic conditions (pH = 4.60 - 6.84), as also to their tolerance of high salt content (NaCl = 2.50 - 5.21). The study results demonstrate huge intra- and inter-product variability of physicochemical parameters of traditional homemade dry-fermented sausages, and significant influence of physicochemical properties on surface moulds’ nascence.

physicochemical properties ; traditional dry-fermented sausages ; surface moulds ; nascence

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