CERELA   05438
CENTRO DE REFERENCIA PARA LACTOBACILOS
Unidad Ejecutora - UE
congresos y reuniones científicas
Título:
Relationship between sensorial, microbial and physicochemical parameters from fermented sausages produced in Argentina
Autor/es:
LÓPEZ CONSTANZA; GENEROSO SOLEDAD; VIGNOLO GRACIELA; FADDA SILVINA
Lugar:
Rosario, Argentina
Reunión:
Congreso; IV Congreso Argentino de Microbiología General. Sociedad Argentina de Microbiología General; 2008
Institución organizadora:
Sociedad Argentina de Microbiología General
Resumen:
Meat industry trends is focalizing in products having high organoleptic standards, specific nutrients to cover special consumer’s needs and long storage capacity. Even when local fermented sausage industries have applied starter cultures, the lack of homogeneity on the production, inadequate raw materials as well as the need for quick economical incomes, lead to a lower quality products comparing to European ones. In this sense, quality improvement of Argentinian fermented sausages is a challenge that will allow to successfully competingcompeting in the international market. During fermentation, lactic acid bacteria (LAB) as well as Coagulase negative Gram positive Cocci (CGC), as Staphylococcus and Kocuria, are involved in hygienic and sensorial standards, producing key metabolites related to taste and aroma (peptides, amino acids, alcohols) in the final product. The aim of this work was to carry out a sensory evaluation of local fermented sausages available in the market, to analyze physicochemical and microbial characteristics and to establish relationships between the consumer’s attitudes and the analyzed parameters. Ten commercial fermented sausages were subjected to sensorial analysis in two sessions. Two products with the highest (M5, M10) and the lowest (M1, M7) likeness scores were selected for further analyses. When physicochemical results from the first sensorial session were compared, M5 sausage showed higher values for pH, total solids, glucose and free amino acids (p<0, 05) than M1. Fermented sausages from the second session (M10, M7) did not record significant differences with the exception of total solids and soluble proteins. When microbial studies were performed, all analyzed sausages showed to be free of Staphylococcus aureus, while Escherichia coli and Listeria monocytogenes were detected in one sample. The low preferred products showed higher counts of Enterobactericeae as well as enterococci than those with the highest likeness score. All samples showed a satisfactory LAB and CGC counts which were between 107 and 109 CFU/g. From this study, it could be concluded that, the highest likeness scores were related to a mild acidity, moderate dryness, higher peptides and amino acids content and good hygienic quality. Although, no relationship between determined likeness scores and technological microbial counts could be established, it may be suggested that not only the numbers but, specifically, the strains of LAB and CGC are involved in the sensory quality of fermented sausages. This is the first work from a series of studies on fermented sausages, focused on the characterization of flavor key metabolites arising from bacterial activity which will allow establishing a quality pattern for Argentinian products, not available so far.