Kos Ivica, Maksimović Ana Zgomba, Zunabović-Pichler Marija, Mayrhofer Sigrid, Domig Konrad J, Fuka Mirna Mrkonjić
Department of Animal Science and Technology, University of Zagreb Faculty of Agriculture, Svetošimunska 25, 10000 Zagreb, Croatia.
Department of Microbiology, University of Zagreb Faculty of Agriculture, Svetošimunska 25, 10000 Zagreb, Croatia.
Food Technol Biotechnol. 2019 Sep;57(3):378-387. doi: 10.17113/ftb.57.03.19.6197.
In this study, the influence of meat batter composition and sausage diameter on the development of microbiota and sensory traits of traditional, spontaneously fermented wild boar meat sausages are evaluated. This research also demonstrates how principal component analysis (PCA) can be used to relate product sensory properties to particular microbial genotype and to select potential starter or adjunct culture. Generally, similar microbiological results were obtained in all types of products. The undesirable microbiota was either not detected at any sausage production stage or its number decreased below the detection limit in ripened sausages. The low growth rate of lactic acid bacteria (LAB) was consistent with the obtained pH and slow acidification rate. Although no differences in the composition of LAB species were noticed between sausage types (50S=50% wild boar meat in small casing, 50L=50% wild boar meat in large casing, 100S=100% wild boar meat in small casing), a clear separation based on LAB genotypes could be observed. Upon quantitative descriptive analysis, significant differences in sensory attributes between sausage types were established. According to the PCA, the overall acceptability traits of sausages are closely linked to one genotype (LM_4). Of all tested technological properties, LM_4 strains showed remarkable acidification ability, lowering the pH from pH=5.41 to 3.74, and pronounced proteolytic activity on skimmed milk as well as antagonistic activity against (DSM 20231) and (LMG 17208). Lipolytic and haemolytic activities were not detected, and all analyzed strains were susceptible to tested antibiotics and possessed no biogenic amine genes.
在本研究中，评估了肉糊成分和香肠直径对传统自发发酵野猪肉香肠微生物群发展和感官特性的影响。本研究还展示了主成分分析（PCA）如何用于将产品感官特性与特定微生物基因型相关联，并选择潜在的发酵剂或辅助培养物。一般来说，在所有类型的产品中都获得了相似的微生物学结果。在任何香肠生产阶段都未检测到不良微生物群，或者其数量在成熟香肠中降至检测限以下。乳酸菌（LAB）的低生长速率与所获得的pH值和缓慢的酸化速率一致。尽管在不同类型的香肠（50S = 小肠衣中50%野猪肉，50L = 大肠衣中50%野猪肉，100S = 小肠衣中100%野猪肉）之间未观察到LAB种类组成的差异，但基于LAB基因型可以观察到明显的分离。经过定量描述分析，确定了不同类型香肠在感官属性上的显著差异。根据主成分分析，香肠的总体可接受性特征与一种基因型（LM_4）密切相关。在所有测试的技术特性中，LM_4菌株表现出显著的酸化能力，将pH值从5.41降至3.74，对脱脂牛奶具有明显的蛋白水解活性以及对（DSM 20231）和（LMG 17208）的拮抗活性。未检测到脂解和溶血活性，并且所有分析的菌株对测试抗生素敏感且不具有生物胺基因。
