Biology and Life Sciences

Biology and Life Sciences

Physicochemical Properties and Sensory Evaluation of Fermented Sausage using Probiotic Bifidobacterium

Pages: 08  ,  Volume: 12  ,  Issue: 1 , September   2018
Received: 17 Sep 2018  ,  Published: 22 September 2018
Views: 23  ,  Download: 15

Authors

# Author Name
1 Pagthinathan, M. and Nafees, M.S.M

Abstract

Probiotic food products are very popular on domestic and international markets. The application of probiotic in meat products is still being explored. Six types of sausages were developed from beef sausage (with and without probiotic), mutton sausages (with and without probiotic) and chicken sausages (with and without probiotic) and stored in the refrigerator at 4°C and sampling were performed at1, 10, 20 and 30 days in order to analyze their physicochemical and sensorial properties. During the storage period, ash, dry matter, pH, and titrable acidity, water holding capacity, fat, and protein (p < 0.05) were significantly differed among all types of sausages. Beef sausages without probitoic showed high amount of dry matter (52.2±0.60%), protein (24.40± 0.00%) and fat (10.16± 0.35%) at the end of storage. On the other hand, high amount of titrable acidity as(1.22±0.022%)  and lower pH value (5.16±0.01) were observed in chicken sausages with probiotic. Water holding capacity was decreasing during storage period.  All types of sausages with probiotic had high scores for all attributes, in relation to color, aroma, flavor and overall acceptability while, without probiotic added sausages (beef, mutton and chicken) had higher preferences to accept the texture. Finally, probiotic sausages showed sensory characteristics greatly appreciated by the panelist, with the highest preference except for texture. In addition, beef and mutton sausages (with and without probiotic) were mostly preferred by the panelist for the sensory attributes.

Keywords

References

Ahmad, S., Rizawi, J.A., Khan, M.S. and Srivastava, P.K. (2012). Effect of byproduct   ncorporation on physicochemical and    microbiological quality and shelf life of buffalo meat fermented sausage. Journal of Food Processing Technology, 3: (195): 1-6.

AOAC. (1995). Fat, lactose, protein and solids in milk. Official Methods of analysis. AOAC Official Method 972.16. Washington, DC,  USA: Association of Official Analytical Chemists.

Asmare, H. and Admassu, S. (2013). Development and evaluation of dry fermented sausages processed from blends of chickpea flour and   beef. East African Journal  Science, 7(1):17-30.

Bacus, J. (1986). Utilization of micro-organism. In Meat processing. Letchworth, England: Research Studies Press Ltd. John Withey & Sons Inc.

Bomdespacho, L. Q., Cavallini, D. C. U., Zavarizi, A. C. M., Pinto, R. A. and Rossi, E. A. (2014).  Evaluation of the use of probiotic acid  actic bacteria in the development of chicken hamburger.  International Food Research Journal, 21(3): 965-972.

Jauregui, C. A., Regenstein, J. M. and Baker, R. C. (1981). A simple centrifugal method for measuring expressible moisture, a water-   binding property of muscle foods. Journal of Food Science, 46:1271- 1273.

Dali, C. and Davis, R. (1998). The biotechnology of lactic acid bactéria with emphasis on application in food safety and human health. Agricultural and Food Science in Finland, 7: 219-250.

Hussein,F.H.,  Seyed Hadi Razavi, S.H. and  Emam-Djomeh, Z. (2017). Physicochemical Properties and Sensory Evaluation of Reduced Fat Fermented Functional Beef Sausage. Applied food biotechnology,  4 (2):93-102.

Kozacinski, L., Drosinos, E., Caklovica, F., Cocolin, L., Gasparik-Reichardt, J. and Veskovic, S. (2008). Investigation of microbial     association of tradionally fermented sausages. Food Technology and Biotechnplogy, 46: 93-106.

Macedo, R.E.F.,  Pflanzer-Junior, S.B., Terra, N.N. and Freitas, R.J.S. (2008).    Desenvolvimento de embutido fermentado por Lactobacillus probióticos: características de qualidade. Ciencia e Tecnologia de Alimentos, 28: 509-519.

Mauriello, G.; Casaburi, A.; Blaiotta, G.; Villani, F. (2004). Isolation and technological    properties of coagulase negative staphylococci  from fermented sausages of Southern Italy. Meat Science 67: 149-158.

Olivares, A., Navarro, J. L., Salvador, A and Flores, M. (2010). Sensory acceptability of slow fermented sausages based on fat content and  ripening time. Meat Science.  86(2):251-257.

Papamanoli, E., Tzanetakis, N., Litopoulou-Tzanetaki, E. and Kotzekidou, P. (2003). Characterization of lactic acid bacteria isolated from a Greek dry-fermented sausage in respect of their technological and probiotic properties. Meat science, 65(2): 859-867.

Prasad, J., Gill, H., Smart, J. and Gopal, P.K. (1998). Selection and characterization of Lactobacillus and Bifidobacterium strains for use as  probiotics. International Dairy Journal, 8: 993-1002.

Radulovic, Z., Zivkovic, D., Mirkovic, N., Petrusic, M., Stajic, S., Perunovic, M. and Paunovic, D. (2011). Effect of probiotic bacteria     on chemical composition.n and   sensory quality of fermented sausages. Procedia Food Science, 1:1516–1522.    

Resurreccion, A. V. A. (1998). Consumer Sensory Testingfor Product Development. Gaithersburg: Aspen Publications Inc.

Ruiz, J. N., Villanueva, N. D. M., Favaro-Trindade, C. S., and  Contreras-Castillo, C. J. (2014). Physicochemical, microbiological and sensory assessments of Italian salami sausages with probiotic potential. Scientia Agricola, 71(3): 204-211.

Sanders, M. E. and Klaenhammer, T. R. (2001). Invited review: the scientific basis of Lactobacillus acidophilus NCFM functionality as a probiotic. Journal of dairy science84(2): 319-331.

Tamine, Y., Marshall, V.M. and Robinson, R.K. (1995). Microbiological and technological aspects of milks fermented by Bifidobacteria. Journal of Dairy Science, 62: 151-187.

Wang, F.S. (2000). Effects of three preservative agents on the shelf life of vacuum packaged Chinese-style sausage stored at 20 C. Meat  Science, 56(1):67-71.