Bis-Souza Camila Vespúcio, Penna Ana Lucia Barretto, da Silva Barretto Andrea Carla
Department of Food Engineering and Technology, UNESP - São Paulo State University, 2265 Cristóvão Colombo Street, 15054-000 São José do Rio Preto, SP, Brazil.
Department of Food Engineering and Technology, UNESP - São Paulo State University, 2265 Cristóvão Colombo Street, 15054-000 São José do Rio Preto, SP, Brazil.
Meat Sci. 2020 Oct;168:108186. doi: 10.1016/j.meatsci.2020.108186. Epub 2020 May 11.
The aim was to evaluate the use of Lactobacillus casei strains in the fermentation process of low-fat Italian type salami with fructooligosaccharides (FOS). A screening using probiotic strains was performed at pH 5.5, 5.0 and 4.5 and incubation temperatures of 15 and 25 °C. Lactobacillus casei SJRP66 and Lactobacillus casei SJRP169 were selected and added to the low-fat fermented sausage - C (control), FOS (25% reduced fat with 2% FOS), FOS_66 (25% reduced fat with 2% FOS and L.casei SJRP 66) and FOS_169 (25% reduced fat with 2% FOS and L.casei SJRP 169). The evaluation included pH, moisture, lactic acid bacteria count, probiotic count, weight loss, instrumental color, TBARS and texture parameters. FOS_66 and FOS_169 presented a good probiotic count (8 log CFU/g) and similar technological behavior to the control. The addition of the probiotic showed no effect on lipid oxidation and * value. These strains of probiotic showed promising properties for applications in low-fat Italian type salami with healthier appeal.
目的是评估干酪乳杆菌菌株在含低聚果糖（FOS）的低脂意大利式萨拉米香肠发酵过程中的应用。在pH值5.5、5.0和4.5以及15和25℃的培养温度下，使用益生菌菌株进行筛选。选择干酪乳杆菌SJRP66和干酪乳杆菌SJRP169，并将其添加到低脂发酵香肠中——C组（对照组）、FOS组（脂肪含量降低25%并添加2% FOS）、FOS_66组（脂肪含量降低25%并添加2% FOS以及干酪乳杆菌SJRP 66）和FOS_169组（脂肪含量降低25%并添加2% FOS以及干酪乳杆菌SJRP 169）。评估内容包括pH值、水分、乳酸菌计数、益生菌计数、重量损失、仪器色泽、硫代巴比妥酸反应物（TBARS）和质地参数。FOS_66组和FOS_169组的益生菌计数良好（8 log CFU/g），且技术行为与对照组相似。添加益生菌对脂质氧化和*值没有影响。这些益生菌菌株在具有更健康吸引力的低脂意大利式萨拉米香肠应用中显示出有前景的特性。
