Comparison of Sensory Properties, Shelf-Life and Microbiological Safety of Industrial Sausages Produced with Autochthonous and Commercial Starter Cultures
Jadranka Frece1, Dragan Kovačević2, Snježana Kazazić3, Jasna Mrvčić1, Nada Vahčić1, Damir Ježek1, Mirjana Hruškar1, Ivona Babić4 and Ksenija Markov1*
1Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, HR-10000 Zagreb, Croatia
2Faculty of Food Technology, Josip Juraj Strossmayer University of Osijek, Kuhačeva 20, HR-31 000 Osijek, Croatia
3Ruđer Bošković Institute, Bijenička 54, HR-10000 Zagreb, Croatia
4Ministry of Agriculture, Fisheries and Rural Development, Ulica grada Vukovara 78, HR-10000 Zagreb, Croatia
Article history:
Received November 11, 2013
Accepted April 4, 2014
Key words:
autochthonous starter cultures, sausage production, sensory properties, lactic acid bacteria, staphylococci
Summary:
The aim of this research is to use isolated and characterized autochthonous functional starter cultures from traditional Croatian dry sausages and to evaluate their capacity for industrial production of five sausages (Čajna sausage, Zimska sausage, Bečka sausage, Srijemska sausage and Slavonski kulen). These defined autochthonous functional starter cultures (combination of Lactobacillus and Staphylococcus strains) were used to produce five different industrial sausages which were compared by a panel. The viability of introduced autochthonous Lactobacillus and Staphylococcus strains and their effect on the final product characteristics, namely microbiological, physicochemical and sensory properties were monitored. The obtained results indicate that autochthonous starter cultures survived industrial production of sausages and can be used for production of sausages under controlled conditions. Autochthonous starter cultures obtained better results in the organoleptic evaluation, microbial safety and prolonged shelf-life in comparison with commercial starter cultures.
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