Evaluation of Technological Properties of Sausages Fermented by Addition of Probiotic Lactobacillus paracasei LPC-37

Page: 59

M. Mati, M. Magala, J. Karovičová, and L. Staruch

Department of Food Science and Technology, Faculty of Chemical and Food Technology, Slovak University of Technology, Bratislava

Keywords: probiotic culture, sausages, oxidation stability, sensory analysis

 

The objective of this study was to evaluate the survi¬val rate of a little-studied, probiotic culture Lactobacillus paracasei LPC-37 in fermented sausages, to examine its influence on the oxidation stability of the product, to determine the dynamics of organic acids production and to analyze the overall acceptability of the product by sensory analysis of fermented sausages. The analyses were carried out during ripening (3 weeks) and storage (4 weeks) of the sausages. The results were compared with the same parameters determined by the analyses of fermented sausages with a starter culture only (Lyocarni RBL-73). The outcomes presented in this work are original and can be used as a ground for further research of L. paracasei LPC-37 and other probiotic cultures in the production of fermented sausages.

 

Full text (PDF)