Efecto de la concentración de cultivos iniciadores y dextrosa sobre la calidad de la maduración y vida útil sensorial del pepperoni
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Date
2013-09-26
Journal Title
Journal ISSN
Volume Title
Publisher
Corporación Universitaria Lasallista
Abstract
Introduction. The automation of processes in meat
industries and the combination between rapid fermentation
cultures and fermentable substrates that
allow the elaboration of high quality dry maturated
products in a short period of time and with new sensory characteristics, are the factors that must be
taken into account in order to improve, standardize
and reduce the traditional time required for such
type of food, thus allowing meat industries to diversify
their products and provide food with new added
value to consumers. Objective. Demonstrate the
advantages of controlling temperature and humidity
parameters in curing chambers and incorporating
different dosages of starting cultures and dextrose
on the fermentation, maturation and conservation of
pepperoni. Materials and methods. To evaluate the
effect of the dextrose concentrations and the starter
cultures on the pepperoni´s maturation, four combinations
were evaluated in concentrations between
0.03% and 0.05% of the Bactoferm LHP, and 0.5%
culture and 1% of dextrose. The fermentation and
the maturation took place under controlled humidity
and temperature conditions. The life time was evaluated
in a 100 days period, analyzing the physicalchemical,
microbial and sensory characteristics of
food every 30 days during storage at room temperature.
Results. The most relevant difference found
during storage for pepperoni with dextrose above
0,5, was the appearance of defects in the final product
such as brown coloring and acid and greasy
tastes. Concentrations of 0,03% of starter cultures
and 0,5% of dextrose had just the opposite effect,
with a product that had a better humidity retention
and, in consequence, a better appearance and texture.
The life time study of the pepperoni determined
that the treatments evaluated guaranteed the safety
of the product during 94 days at 26° C, as a result
of the synergy effect of the acid-lactic bacteria metabolites
that avoided the development of altering and
pathogen microorganisms. Conclusion. The use of
dextrose as a fermenting substratum for starter cultures
was essential to control the acidification speed
of pepperoni during the fermentation and thus avoid
the rapid reduction of pH and the formation of sensory
defects in the final product. This way, a sensory
stability can be achieved for the product during storage
at room temperature.
Description
Keywords
Corporación Universitaria Lasallista, Embutidos, Embutidos - Investigaciones, Industria cárnica, Bacterias ácido lácticas, Embutidos - Producción, Maduración, Carne aditivos