Evaluation of Physicochemical, Sensorial and Microbiological Attributes of Fermented Camel Sausages

Document Type : Research Article

Authors

Bioprocess Engineering Laboratory, Department of Food Science and Engineering, Faculty of Agriculture, University of Tehran, Karaj, I.R. IRAN

Abstract

Probiotic fermented sausages are safe and healthy meat products. Semi-dry fermented sausages were manufactured from camel meat inoculated with Lactobacillus casei and Lactobacillus paracasei and control. All treatments were analyzed for the  physico-chemical characteristics (Protein, Moisture, Fat, Ash, Lactic acid value and pH), microbiological features (total aerobic, total mold and yeast and lactic acid bacteria count)  and sensory evaluation (color, flavor, texture and overall acceptability) after 0, 10, 20, 30, 40 and 45 days of refrigerated storage at 4°C. The microbial analysis demonstrated the predominance of lactic acid bacteria in semi-dry fermented sausage during the cold storage which reached (8.07) log CFU/g in samples inoculated with Lactobacillus paracasei at 4°C for 45 days. Chemical analysis of semi-dry fermented sausage showed a significant difference (p<0.05) in moisture content which decreases in all samples during the period of cold storage. However, all other parameters such as protein, fat, and ash increased. The dropped in pH value in all samples because of producing lactic acid during the fermentation by lactic acid bacteria. Physicochemical, microbial and sensory characteristics of fermented sausage inoculated with Lactobacillus paracaseiare found to be better than other ones. Also, we could preserve the product at 4°C for 45 days. The sensory evaluation has appeared superiority in the semi-dry fermented sausage that had Lactobacillus casei and Lactobacillus paracasei compared with control.

Keywords

Main Subjects

References

[1] Kadim I., Mahgoub O., Al-MarzooqiW., Al-Zadjali S., Annamalai K., Mansour M., Effects of Age on Composition and Quality of Muscle Longissimus Thoracis of the Omani Arabian Camel (Camelus dromedaries).Meat Sci.,73(4): 619-625 (2006).    
[2] Kadim I., Mahgoub O., Purchas R.,  A Review of the Growth, and of the Carcass and Meat Quality Characteristics of the One-Humped Camel (Camelusdromedaries), Meat Sci., 80(3): 555-569 (2008).
[3] ZhaoL., Jin Y., Ma C., Song H., Li H., Wang Z., Xiao S., 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, Meat Sci., 88(4), 761-766 (2011).
[4] Kargozari M., Moini S., Basti A.A., Emam-Djomeh Z., GhasemlouM., Martin I. R., Gandomi H., Isabel Revilla M., Ángel A., Carbonell B., Antoni S., Development of Turkish Dry-fermented Sausage (sucuk) Reformulated with Camel Meat and Hump Fat and Evaluation of Physicochemical, Textural, Fatty Acid and Volatile Compound Profiles During Ripening, LWT - Food Sci. and Technol., 59(2): 849-858 (2014).
[5] Salvetti E., Torriani S., Felis G.E.,TheGenus Lactobacillus: ATaxonomic Update, Probiotics and Antimicro. Prot., 4(4): 217-226 (2012).
[6] Yang E.N., Fan L., Jiang Y., Doucette C., Fillmore S., Antimicrobial Activity of Bacteriocin-Producing Lactic Acid Bacteria Isolated From Cheeses and Yogurts,AMB Express Springer Open J., 2(1): 1-12 (2012).
[7] Papavergou E.J., Biogenic Amine Levels in Dry Fermented Sausages Produced and Sold in Greece, Procedia Food Sci., 1: 1126-1131 (2011).
[8] Simion A.M.C., Vizireanu C., Alexe  P., Franco I., Carballo J., Effect of The Use of Selected Starter Cultures on Some Quality, Safety and Sensorial Properties of Dacia Sausage, A Traditional Romanian Dry-Sausage Variety, Food Control, 35(1): 123-131 (2014). 
[9] Dogbatsey F.K., ''The Combined Effects of Pediococcus Acidilactici and Lactobacillus Curvatus on  Listeria Monocytogenes ATCC 43251 in Dry Fermented Sausages'', MS Food and Nutritional Sciences, (Doctoral Dissertation, University of Wisconsin--Stout). Menomonie, WI., American Psychological Association, 6th ed.; 74 (2011).
[10] Stajic  S., Perunovic  M., Stanisic N., Zujovic  M., Zivkovic  D., Sucuk  (Turkish-style dry-fermented sausage) Quality as an Influence of Recipe Formulation and Inoculation of Starter Cultures, J of Food Process and Preservation, 37(5): 870-880 (2013).
[11] Muguerza E., Gimeno O., Ansorena D., Astiasarán I., New Formulations for Healthier Dry Fermented Sausages: A Review, Trends in Food Sci. and Technol., 15: 452−457 (2004).
[12] Hempel S., Newberry S.J., Maher A.R., Wang  Z., Miles J.N., Shanman R., Johnsen B., Shekelle P.G., Probiotics for The Prevention and Treatment of Antibiotic-Associated Diarrhea: A Systematic Review and Meta-Analysis, J. of the American Medical Association (Jama), 307(18): 1959-1969 (2012).
[13] Nair M.S., Amalaradjou M.A., Venkitanarayanan K., Chapter One ''Antivirulence Properties of Probiotics in Combating Microbial Pathogenesis'', Advances in Applied Microbiol., 98: 1-29 (2017).  
[14] Nanasombat S., Wimuttigosol P., Control of Salmonella Rissen and Staphylococcus aureus in Fermented Beef Sausage by a Combination of Cinnamon and MaceOils, Kasetsart J. Nat. Sci., 46: 620-628 (2012).
[15] Ahmed A.M.H., Elwy L.M.I., Effect of Lactic Acid Producing Bacteria on Some Potential Pathogens in  Sausage, J. Assiut Vet. Med., 61(144): 240-247 (2015).
[16] Bozkurt H., Bayram M., Colour and Textural Attributes of Sucuk During Ripening, Meat Sci., 73(2):344-350 (2006).
[17] Ahmad S., Rizawi J.A., Khan M.S., Srivastava P.K., Effect of By-Product Incorporation on Physicochemical and Microbiological Quality and Shelf Life of Buffalo Meat Fermented Sausage,
J. Food Process. and Technol., 3(195): 1-6 (2012).
[18] Vanderzalt C., Splittstoesser D.F.,''Compendium of Methods for Microbiological Examination of Food''; 3rd ed., Washington, Publisher by Amer Public Health Assn, (1992).
[19] AOAC.Association of Official Analytical Chemists. "Moisture in Meat", In: Horwitz W., Latimer G.W., editors; Official Methods of Analysis of AOAC International; 18th ed., Maryland, No 950.46. 39: 1 (2006).
[20] AOAC.Association of Official Analytical Chemists."Fat (crude) or ether Extract in Meat", In: Horwitz W., Latimer G.W., Editors; Official Methods of Analysis of AOAC International;
18th ed., Maryland, No. 960.39. 39: 2 (2006).
[21] AOAC.Association of Official Analytical Chemists."Nitrogen in Meat - Kjeldahl Method",  In: Horwitz W., Latimer G.W.,Editors; Official Methods of Analysis of AOAC International; 18th ed., Maryland, No. 928.08. 39: 5 (2006).
[22] AOAC. Association of Official Analytical Chemists. "Ash of Meat", In: Horwitz W., Latimer G.W., editors;Official Methods of Analysis of AOAC International. 18th. Edition; Maryland, No. 950.153. 39: 4 (2006).
[23] Wang F.S., Effects of Three Preservative Agents on the Shelf Life of Vacuum Packaged Chinese-Style Sausage Stored at 20 °C, Meat Sci., 56(1): 67-71 (2000).
[24] AOAC. Associationof Official Analytical Chemists. In: Cunnif P., editor;''Official Methods of Analysis of AOAC International''; 25th ed., Washington, DC, USA, No. 937.05. 1-23 (2000).
[25] Carpenter D.H.,''Guidelines for Sensory Analysis in Food Product Development and Quality Control''; Gaithersburg, Maryland: Aspen Publisher, p.121, (2000).
[26] Al-Ahmad Sh., The Effect of Starter Cultures on the Physico–Chemical, Microbiological and Sensory Characteristics of Semi-Dried Sausages, Int. J. Chem.Tech. Res., 7(4): 2020-2028 (2014-2015).
[27] Moretti V.M., Madonia G., Diaferia C., Mentasti T., Paleari M.A., Panseri S., Gandini G., Chemical and Microbiological Parameters and Sensory Attributes of Typical Sicilian Salami Ripened in Different Conditions, Meat Sci., 66(4): 845-854 (2004).
[28] Asmare H., Admassu S., Development and Evaluation of Dry Fermented Sausages Processed from Blends of Chickpea Flour and Beef, East African J. Sci.,7(1): 17-30 (2013).
[29] Hemat E., Sheshetawy E.L., Safaa M.F., Influence of Partial Replacement of Beef Meat by Geminated Lentil on Quality Characteristics of Dry Fermented Sausage, World J. of Dairy and Food Sci., 2: 197-206 (2010).
[30] Asmare H.,''Development and Evaluation of Chickpea and Rice Based Dry Fermented Sausages''; Addis Ababa; Ethiopia,(2012).
[31] Zanardi E., Ghidini S., Conter M., Ianieri A., Mineral Composition of Italian Salami and Effect of NaCl Partial Replacement on Compositional, Physico-Chemical and Sensory Parameters, Meat Sci., 86(3): 742-747 (2010).
[32] Bacus J.N., Fermented Meat and Poultry Products, Pearson, In: “Advances in Meat Research”, Edited by A.M., Dutson T.R., London: Macmillan Education UK, 123-164 (1986).
[33] Albano H., Van Reenen C.A., Todorov S.D., Cruz D., Fraga L., Hogg T., Dicks LM., Teixeira P.,Phenotypic and Genetic Heterogeneity of Lactic Acid Bacteria Isolated from “Alheira,” a Traditional Fermented Sausage Produced in Portugal,Phenotypic and Genetic Heterogeneity of Lactic Acid Bacteria Isolated from “Alheira,” a Traditional Fermented Sausage Produced  in Portugal, Meat Sci., 82(3): 389-398 (2009).
[34] Al-Ahmad Sh., Azizieh A., Yaziji S., The Effect of Commercial Starter Cultures on Quality Parameters of Smoked Fermented Semi-Dry Sausage, J. Agric. Sci. of university Damascus,1(30): 253-268 (2014).
[35] Ferreira V., Barbosa J., Silva J., Vendeiro S., Mota A., Silva F., MariaJoão M., Tim H., Paul G., Paula T., Chemical and Microbiological Characterisation of “Salpicão de. Vinhais” and “Chouriça de Vinhais”: Traditional Dry Sausages Produced in the North of Portugal, Food Microbiol., 24(6): 618-623 (2007).
[36] Fernández-López J., Sendra E., Sayas-Barberá E., Navarro  C., Pérez-Alvarez J.A., Physico-Chemical and Microbiological Profiles of “Salchichón” (Spanish Dry-Fermented Sausage) Enriched with Orange Fiber, Meat Sci., 80(2): 410-417 (2008).
[37] Bacha K, Jonsson H, Ashenafi M., Microbial Dynamics During the Fermentation of Wakalim,
a Traditional Ethiopian Fermented Sausage, J. Food Quality, 33(3): 370-390 (2010).
[38] Talon R., Lebert I., Lebert A., Leroy S., Garriga M., Aymerich T., Drosinos E.H., Zanardi E., Ianieri A., Fraquesza M.J., Patarata L.,Traditional Dry Fermented Sausages Produced in Small-Scale Processing Units in Mediterranean Countries and Slovakia, 1: Microbial Ecosystems of Processing Environments, Meat Sci., 77(4): 570-579 (2007).
[39] Afshin J., Saied S., Babak A., Microbial Properties of Hot Smoked Sausage During Shelf Life, Global Vet.,7(5): 423-426 (2011).
[40] Cygnarowicz‐Provost M., Whiting R.C., Craig J.C., Steam Surface Pasteurization of Beef Frankfurters, J.  Food Sci., 59(1): 1-5 (1994).
[41] Ahmad S.,Amer B.,Sensory Quality of Fermented Sausages as Influenced by Different Combined Cultures of Lactic Acid Bacteria Fermentation During Refrigerated Storage,  J. Food Process. and Technol., 4(202): 1-8 (2013).
[42] Heinz G.,Hautzinger P.,''Meat Processing Technology for Small to Medium Scale Producers'', Food and Agriculture Organization of the United Nations (FAO). Rome: Italy, (2009).
Iranian Journal of Chemistry and Chemical Engineering
Volume 38, Issue 2 - Serial Number 94
March and April 2019
Pages 171-181

Files

Share

How to cite

Statistics