EFFECT OF STARTER CULTURE ADDITION ON FATTY ACID PROFILE, OXIDATIVE AND SENSORY STABILITY OF TRADITIONAL FERMENTED
SAUSAGE (PETROVSKÁ KLOBÁSA)
BrКЧТsХКv Џ. ŠШУТć1*, NКtКХТУК R. DžТЧТć1, ЏХКНТЦТr M. TШЦШvТć1
, Predrag M. IkoЧТć2,
MКrТУК R. JШФКЧШvТć1, SЧОžКЧК Ž. KrКvТć1, TКtУКЧК A. TКsТć2КЧН SЧОžКЧК B. ŠФКХУКМ1
1 University of Novi Sad, Faculty of Technology, Bulevar Cara Lazara 1, 21000 Novi Sad, Serbia 2 University of Novi Sad, Institute of Food Technology, Bulevar Cara Lazara 1, 21000 Novi Sad, Serbia
This work is concerned with the oxidative stability and sensory characteristics of tra-ditional fermented sausage ЈОtrШvsФп ФХШЛпsК, prШНuМОН аТtС tСО КННТtТШЧ ШП МШЦЦОrМТКХ starter culture (SC). Fatty acids profile, thiobarbituric acid-reactive substance (TBARS) values and sensory properties of odor and taste have been determined at the end of drying and after 2 and 5 months of storage. The sum of saturated, unsaturated and poly-unsaturated fatty acids was not significantly different (P>0.05) in SC and control sausa-ge at the end of storasausa-ge. After 5 months of storasausa-ge TBARS value of SC sausasausa-ge amounted to 0.57 mg MDA/kg, and it was significantly lower (P<0.05) compared to control (0.84 mg MDA/kg). Also, sensory properties of odor and taste of SC sausage (3.66) were better in comparison to control (3.55). This study demonstrated that the addition of starter culture can hinder lipid oxidation and contribute to the preservation of desirable sensory characteristics of fermented sausages during a long storage period.
KEY WORDS: traditional sausage, starter cultures, lipid oxidation
INTRODUCTION
ЈОtrШvsФп ФХШЛпsК is a traditional fermented sausage produced in small-scale facilities
ТЧ tСО ЦuЧТМТpКХТtв ШП BКčФТ ЈОtrШvКМ (ЊОpuЛХТМ ШП ЋОrЛТК). This sausage has been produ-ced during winter period for a long time by a traditional technique without the use of nitrate/nitrite, glucono-delta-lactone (GDL) and bacterial starters. Because of its specific and recognizable texture, color and aroma, ЈОtrШvsФп ФХШЛпsК has been protected as designation of origin at the national level, by the Serbian law (1-3).
Fermented sausages can undergo different chemical, sensory and microbiological deteriorations. The cause of this might be variability of the quality of used ingredients (meat, spices) and different processing and storage conditions. The most common chemi-cal deterioration is lipid oxidation (2,4). One way to slow down the oxidation of lipids is the use of starter cultures. Bacterial starter cultures (Lactic acid bacteria - LAB and
Coagulase Negative Staphylococci - CNS) are widely used to accelerate the process of fermentation and ripening, as well as to improve the quality and safety of the final product (5-7). The protective effect of LAB starter cultures is in relation to pathogenic, as well as to spoilage bacteria through the antimicrobial properties of their metabolites (8-10). CNS participates in the development of red color and oxidative stability of final pro-duct. Hence, catalase and superoxide dismutase activities of CNS promote degradation of hydrogen peroxide and prevent lipid oxidation (6,11).
Small-scale production of ЈОtrШvsФп ФХШЛпsК is currently being transferred to industri-al, and the main task is preservation of products quality in different stages of production, storage and distribution. Thus, the aim of this research was to investigate the effects of commercial starter culture addition on oxidative and sensory stability of fermented sausa-ge (ЈОtrШvsФп ФХШЛпsК) during storage period. The results of this research can be of use to manufacturers of ЈОtrШvsФп ФХШЛпsК, as well as manufactures of similar traditional pro-ducts of the type of fermented sausage.
EXPERIMENTAL
Sausage preparation
TСО ЛКttОr ПШr sКusКРОs аКs ЦКНО КММШrНТЧР tШ К rОМТpО НОsМrТЛОН Лв ŠШУТć Оt КХ. (β). HКХП
of the obtained batter was inoculated with 0.015% of commercial starter culture (Quick-star-ter, Lay, Germany) which contained equal percentages of Lactobacillus sakei, Pediococcus pentosaceus, Staphylococcus carnosus and Staphylococcus xylosus (SC group). The other half of batter was assigned as control. Both groups of sausages were subjected to ripening process
ТЧ КЧ ТЧНustrТКХ rШШЦ (КvОrКРО tОЦpОrКturО, t=11.1 ± 4.58o
C; average relative air humidity, rH
= 76.1 ± 8.48%) ПШr β ЦШЧtСs. AПtОr tСО rТpОЧТЧР prШМОss, sКusКРОs аОrО stШrОН ТЧ tСО ТЧНus
-trТКХ rШШЦ (t=10ºC КЧН rH=75%) for five months.
Methods
Fatty acid profile determination. Extraction of lipids was performed by the method of Folch et al. (12). The fatty acid composition was determined by gas chromatography,
Кs НОsМrТЛОН Лв ŠШУТć Оt КХ. (β). FКttв КМТНs ЦОtСвХ esters were quantified as percentage of total methyl esters.
TBARS determination. TBARS (2-thiobarbituric acid reactive substances) test was performed using the method of Bostoglou et al. (13). TBARS values were expressed as milligrams of malondialdehyde per kilogram of sample.
Sensory evaluation of odor and taste.Sensory evaluation was performed by 7 trained panelist, according to quantitative descriptive analysis (QDA), using a scale from 0 (visi-ble mechanical or microbiological contamination, atypical product) to 5 (extraordinary, typical and optimal quality), with a sensitivity threshold of 0.25 points (4).
stan-НКrН НОvТКtТШЧs (ЦОКЧ ± ЋD). ЏКrТКЧМО КЧКХвsТs (AστЏA) аКs pОrПШrЦОН, аТtС К МШЧПТ
-НОЧМО ТЧtОrvКХ ШП λ5% (Ј<0.05). MОКЧs аОrО МШЦpКrОН Лв DuЧМКЧ’s ЦuХtТpХО rКЧРО tОst.
RESULTS AND DISCUSSION
Table 1 shows the fatty acid profile of the control and SC sausages after drying and after 2 and 5 months of storage. The addition of SC did not affected on fatty acid profile. Namely, at the end of drying and after 2 and 5 months of storage ΣЋFA, ΣUFA КЧН
ΣЈUFA аОrО ЧШt sТРЧТПТМКЧtХв НТППОrОЧt ПШr ЛШtС tОstОН sКusКРОs (Ј>0.05). IЧ tСО suЦ ШП
fatty acids, oleic acid (C18:1) content was the highest. During storage, the oleic acid content significantly decreased (P<0.05) for both groups of sausages. Decreasing content
ШП ШХОТМ КМТН ТЧ ПОrЦОЧtОН sКusКРОs аКs КХsШ rОpШrtОН Лв AЧsШrОЧК КЧН AstТКsКrпЧ (14).
Polyunsaturated fatty acids are very reactive and oxidize easily (15). During the storage period, both in SC and control sausages a downward trend of linoleic and linolenic acid (C18:3) contents was observed. This is likely due to oxidative changes. Similar results
аОrО КХsШ rОpШrtОН Лв AЧsШrОЧК КЧН AstТКsКrпЧ (14) КЧН KrФТć Оt КХ. (16).
Table 1. Fatty acid profile of traditional sausage ЈОtrШvsФп ФХШЛпsК
abc The values of the same row significantly differ with 95% probability (P<0.05); SC – sausages
produced with the addition of commercial starter culture
The thiobarbituric acid test (TBARS) is widely used to evaluate secondary lipid oxi-dation products in meat and meat products. TBARS values in sausages during storage are shown in Figure 1. At the end of drying, the TBARS values ranged from 0.21 mg MDA/ kg (control) to 0.26 mg MDA/kg (SC). These values are in good correlation with the lite-rature data registered in similar meat products (14, 15, 17).
During storage, there was an increase in TBARS values for both examined groups of sausages, probably as a result of lipid oxidation (18). After 5 months of storage, TBARS value in the SC samples amounted to 0.57 mg, and was significantly (P<0.05) lower,
Fatty acid
End of drying 2 months of storage 5 months of storage
Control SC Control SC Control SC
C14:0 0.80±0.04c 0.86±0.0γc 1.00±0.03ab 0.97±0.04b 1.04±0.01a 1.03±0.04a C16:0 18.50±0.41b 19.00±0.45b 20.07±0.53a 20.02±0.39a 20.64±0.10a 20.80±0.β1К C17:0 0.11±0.01c 0.16±0.01b 0.16±0.04b 0.39±0.11a 0.16±0.01b 0.14±0.0βbc C18:0 11.30±0.01a 10.60±0.0γc 10.57±0.10c 10.57±0.07c 10.75±0.0γb 10.38±0.08d C16:1 2.48±0.04c 2.19±0.06d 2.59±0.03b 3.05±0.29a 2.40±0.05c 2.42±0.04c C17:1 0.14±0.01b 0.23±0.0γa 0.19±0.05ab 0.15±0.00b 0.22±0.0βa 0.25±0.07a C18:1 44.42±0.1λa 44.65±0.18a 43.96±0.13b 44.00±0.04b 43.74±0.1βc 43.71±0.β4c C20:1 2.16±0.04a 1.99±0.00b 1.99±0.02b 1.71±0.10c 1.77±0.0γc 2.02±0.β1b C18:2 18.55±0.β7a 18.76±0.1βa 17.77±0.08c 18.08±0.06b 17.86±0.15c 17.82±0.β0c
C18:3 1.48±0.01b 1.55±0.0βb 1.70±0.30a 1.04±0.07d 1.39±0.07c 1.42±0.1βc ∑ ЋFA 30.71±0.γ5c 30.61±0.5βc 31.79±0.50b 31.94±0.βγb 32.59±0.17a 32.34±0.0λab ∑ UFA 69.23±0.γ1К 69.35±0.51К 68.18±0.05b 68.02±0.ββb 67.37±0.06c 67.63±0.0λc
compared to the value measured for control (0.84 mg MDA/kg). The reducing lipid oxi-dation in fermented sausages could be attributed to the antioxidative activity of CNS (11).
Figure 1. TBARS values in traditional sausage ЈОtrШvsФп ФХШЛпsК
Different letters abcd mark significantly different means with 95 % probability (P<0.05); SC – sausages produced with the addition of commercial starter culture
Sensory evaluation of odor and taste of sausages during storage is shown in Figure 2. During two months of storage, no significant difference was observed between two examined groups of sausages (P>0.05).
After five months of storage, the score for odor and taste for SC sausage was 3.66, and it was higher (P<0.05) than the score for control (3.55).This result is in negative cor-relation with the TBARS values in SC and control sausage after 5 months of storage.
Si-ЦТХКr rОsuХts аОrО rОpШrtОН Лв KrФТć Оt КХ. (16).
Figure 2. Sensory properties of odor and taste of traditional sausage ЈОtrШvsФп ФХШЛпsК Different letters abc mark significantly different means with 95 % probability (P<0.05);
CONCLUSION
The addition of the commercial starter culture led to a lower lipid oxidation and im-provement of the sensory properties of traditional fermented sausage ЈОtrШvsФп ФХШЛпsК during a long storage period (five months).
Acknowledgement
This study was supported by the Ministry of Education, Science and Technological Development of the Republic of Serbia, Project No. TR31032.
REFERENCES
1. IФШЧТć, Ј.; ЈОtrШvТć, LУ.; TКsТć, T.; DžТЧТć, σ.; JШФКЧШvТć, M.; TШЦШvТć, Џ. ЈСвsТМШ
-МСОЦТМКХ, ЛТШМСОЦТМКХ КЧН sОЧsШrв prШpОrtТОs ПШr tСО МСКrКМtОrТгКtТШЧ ШП ЈОtrШvsФп ФХШЛпsК (trКНТtТШЧКХ ПОrЦОЧtОН sКusКРО). Acta Period. Technol. 2010, 41, 19-31. 2. ŠШУТć, B.; ЈОtrШvТć, LУ.; MКЧНТć, A.; ЋОНОУ, I.; DžТЧТć, σ.; TШЦШvТć, Џ.; JШФКЧШvТć,
M.; TКsТć, T.; ŠФКХУКМ, Ћ.; IФШЧТć, Ј. LТpТН ШбТНКtТvО МСКЧРОs ТЧ trКНТtТtТШЧКХ Нrв ПОr
-ЦОЧtОН sКusКРО ЈОtrШvsФп ФХШЛпsК НurТЧР stШrКРО. Hem. Ind. 2014, 68, 27-34. 3. ŠШУТć, B.; HrШЦТš, σ.; ЈОtrШvТć, LУ.; TШЦШvТć, Џ.; MКЧНТć, A.; ЋОНОУ, I.; DžТЧТć, σ.;
LКгТć, Џ.; KrКvТć, Ћ.; ŠФКХУКМ, Ћ. EППОМt ШП pКМФКРТЧР ЦОtСШН КЧН stШrКРО pОrТШН ШЧ ПКttв КМТН prШПТХО КЧН tЛКrs vКХuО ШП trКНТtТШЧКХ sКusКРО (ЈОtrШvsФр ФХШЛрsК). J. Pro-cess. Energy Agric. 2015, 19, 105-107.
4. ŠШУТć, B.; TШЦШvТć, Џ.; DžТЧТć, σ.; TКsТć, T.; ŠФКХУКМ, Ћ.; IФШЧТć, Ј.; JШФКЧШvТć, M. Effect of hot and cold deboning meat on the lipid oxidation changes and sensory
pro-pОrtТОs ШП tСО trКНТtТШЧКХ sКusКРО (ЈОtrШvsФп ФХШЛпsК). J. Process. Energy Agric. 2016,
20, 39-41.
5. Talon, R.; Lebert, I.; Lebert, A.; Leroy, S.; Garriga, M.; Aymerich, T.; Drosinos,
E.H.; ГКЧКrНТ, E.; ХКЧТОrТ, A.; FrКquОгК, M.J.; ЈКtКrКtК, L.; LКuФШvп, A. TrКНТtТШЧКХ
dry fermented sausages produced in small–scale processing units in Mediterranean countries and Slovakia. 1. Microbial ecosystems of processing environments. Meat Sci. 2007, 77, 570-579.
6. Leroy, S.; Giammarinaro, P.; Chacornac, J.; Lebert, L.; Talon, R. Biodiversity of indi-genous staphylococci of naturally fermented dry sausages and manufacturing environ-ments of small-scale processing units. Food Microbiol. 2010, 27, 294-301.
7. Essid, I.; Hassouna, M. Effect of inoculation of selected Staphylococcus xylosus and Lactobacillus plantarum strains on biochemical, microbiological and textural charac-teristics of a Tunisian dry fermented sausage. Food Control. 2013, 32, 707-714. 8. Comi, G.; Urso, R.; Iacumin, L.; Rantsiou, K.; Cattaneo, P.; Cantoni, C.; Cocolin, L.
Characterisation of naturally fermented sausages produced in the North East of Italy. Meat Sci. 2005, 69, 381-392.
10.IФШЧТć, Ј.; TКsТć, T.; ЈОtrШvТć, LУ.; JШФКЧШvТć, M.; ЋКvКtТć, Ћ.; TШЦШvТć, Џ.; DžТЧТć,
σ.; ŠШУТć, B. EППОct of drying and ripening methods on proteolysis and biogenic ami-nes formation in traditional dry-ПОrЦОЧtОН sКusКРО ЈОtrШvsФп ФХШЛпsК. Food Feed Res.
2011, 38 (1), 1-8.
11.Barriere, C.; Centeno, D.; Lebert, A.; Leroy-Setrin, S.; Berdague, J.L.; Talon, R. Roles of superoxide dismutase and catalase of Staphylococcus xylosus in the inhibi-tion of linoleic acid oxidainhibi-tion. FEMS Microbiol. Lett. 2001, 201, 181-185.
12.Folch, J.; Lees, M.; Stanley, G.H.S. A simple method for the isolation and purification of total lipids from animal tissues. J. Biol. Chem. 1957, 226, 497-509.
13.Botsoglou, N.A.; Fletouris, D.J.; Papageorgiou, G.E.; Vassilopoulos, V.N.; Mantis, A.J.; Trakatellis, A.G. Rapid, sensitive and specific thiobarbituric acid method for measurement of lipid peroxidation in animal tissue, food and feedstuff samples. J. Agric. Food Chem. 1994, 42, 1931-1937.
14.Ansorena, D.; Astisaran, I. Effect of storage and packaging on fatty acids composition and oxidation in dry fermented sausages made with added olive oil and antioxidants. Meat Sci. 2004, 67, 237-244.
15.Valencia, I.; Ansorena, D.; AstТКsКrпЧ, I. ЋtКЛТХТtв ШП ХТЧsООН КЧН КЧtТШбТНКЧts МШЧ -taining dry fermented sausages: A study of the lipid fraction during different storage conditions. Meat Sci. 2006, 73, 269-277.
16.KrФТć, σ.; ŠШУТć, B.; LКгТć, Џ.; ЈОtrШvТć, LУ.; MКЧНТć, A.; ЋОНОУ, I.; TШЦШvТć Џ.; DžТ
-ЧТć, σ. EППОМt ШП МСТtШsКЧ-caraway coating on lipid oxidation of traditional dry fer-mented sausage. Food Control. 2013, 32, 719-723.
17.ЏuФШvТć, I.; ЋКТčТć, Ћ.; ЏКsТХОv, D. CШЧtrТЛutТШЧ tШ ФЧШаХОНРО ШП ЦКУШr quКХТtв pКrК -meters of traditional (domestic) kulen. Tehnologija mesa 2011, 52, 134-140.
18.Zhang, L.; Lin, Y.H.; Leng, X.J.; Huang, M.; Zhou, G.H. Effect of sage (Salvia offici-nalis) on the oxidative stability of Chinese-style sausage during refrigerated storage. Meat Sci. 2013, 95, 145-150.
,
(PETROVSKÁ KLOBÁSA)
. 1, . 1, . 1, .
2, . 1, . 1, . 2
. 1
1 , , 1, β1000 ,
2 , , 1,
β1000 ,
(ЈОtrШvsФп ФХШЛпsК),
(ЋC). , BAЊЋ
-. ,
(Ј>0,05) ЋC ђ
. 5
TBAЊЋ ЋC 0,57 MDA/Ф
(Ј>0,05) ђ (0,84 MDA/ ). ђ ,
ЋC (γ,66) ђ
.
(ЈОtrШvsФп ФХШЛпsК)
-.
K : , ,
