engleski

Upgrading the safety and quality of traditional fermented sausages

The aim of this study was to investigate the influence of non-indigenous bacteriocin-producing culture of Lb. sakei on safety and quality of traditional Croatian fermented sausage. Two experiments were carried out ; first to evaluate the effect of the culture on artificially inoculated population of Listeria monocytogenes, and the second to characterize the sausages produced with Lb. sakei regarding microbiological, chemical and sensorial properties. L. monocytogenes count was significantly reduced (P<0.05) during all phases of ripening. Sakacin-producing culture decreased the microbial count in final products, mainly enterococci, coagulase negative cocci and yeasts (P<0.05). The sensory properties of sausages were improved, mainly acidity, tenderness and juiciness.

fermented sausages; quality; safety

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