Mrkonjic Fuka Mirna, Zgomba Maksimovic Ana, Hulak Natasa, Kos Ivica, Marusic Radovcic Nives, Juric Slaven, Tanuwidjaja Irina, Karolyi Danijel, Vincekovic Marko
Department of Microbiology, University of Zagreb Faculty of Agriculture, Svetosimunska 25, Zagreb, Croatia.
Department of Animal Science and Technology, University of Zagreb Faculty of Agriculture, 10000 Zagreb, Croatia.
J Food Sci Technol. 2021 Feb;58(2):710-719. doi: 10.1007/s13197-020-04587-z. Epub 2020 Jun 24.
This study addresses the application of native, multiple strain starter cultures for standardization of game meat sausages production. The designed starter cultures consisting of two indigenous and one strains. These strains were used in both, the encapsulated and non-encapsulated form, in the game meat dough, individually or in combination, with eight treatments in total. Microbiological and physicochemical characteristics of the sausages were monitored throughout the manufacturing process, while sensory properties, biogenic amine content, and volatile compounds were evaluated in the final products. As revealed by rep-PCR, native starter cultures, encapsulated or non-encapsulated, had survived the whole sausage production process; however, to varying degrees. The application of indigenous decarboxylase negative strains significantly ( < 0.05) reduced tyramine content, rapidly decreased pH and promoted the number reduction of and elimination of , and coliforms in ready-to-eat products. A total of 84 volatile compounds were identified by SPME-GC-MS in the eight treatment batches of game meat sausages, with only minor differences between the treatments. No significant differences in sensory traits ( > 0.05) between tested treatments were found, although treatment with the strains received the highest scores for the sensory traits including cross-section, odour, hardness, aroma, and overall acceptability. Combination of multi-strain starter cultures resulted in growth prevention of undesirable microbiota, reduction of tyramine content and increased the acceptability parameters of full-ripened sausages, which make them good candidates for industrial as well as artisanal application.
本研究探讨了天然多菌株发酵剂在野味香肠生产标准化中的应用。设计的发酵剂由两种本土菌株和一种其他菌株组成。这些菌株以包囊和非包囊形式单独或组合用于野味肉面团中，共有八种处理方式。在整个生产过程中监测香肠的微生物和理化特性，同时对最终产品的感官特性、生物胺含量和挥发性化合物进行评估。重复聚合酶链反应结果显示，天然发酵剂（包囊或非包囊形式）在整个香肠生产过程中均存活下来，但程度不同。应用本土脱羧酶阴性菌株显著（P＜0.05）降低了酪胺含量，迅速降低了pH值，并促进了即食产品中单核细胞增生李斯特菌数量的减少以及沙门氏菌、金黄色葡萄球菌和大肠菌群的消除。通过固相微萃取-气相色谱-质谱联用（SPME-GC-MS）在八个处理批次的野味香肠中总共鉴定出84种挥发性化合物，各处理之间仅有微小差异。尽管使用其他菌株处理在包括横截面、气味、硬度、香气和总体可接受性等感官特性方面得分最高，但在所测试的处理之间未发现感官特性有显著差异（P＞0.05）。多菌株发酵剂的组合可防止不良微生物群生长，降低酪胺含量，并提高全熟香肠的可接受性参数，这使其成为工业和手工制作应用的良好候选者。
