scholarly journals Spoilage volatiles and sensory properties of a grilled stick meat product inoculated with Pediococcus acidilactici FLE07 as starter culture

2016 ◽  
Vol 5 (3) ◽  
pp. 462-475
Author(s):  
Olusegun A. Olaoye
Keyword(s):  
Starter Culture ◽  
Meat Product ◽  
Sensory Properties ◽  
Pediococcus Acidilactici

Applicability of Bacteriocinogenic Lactobacillus pentosus 31-1 as a Novel Functional Starter Culture or Coculture for Fermented Sausage Manufacture

2010 ◽  
Vol 73 (2) ◽  
pp. 292-298 ◽  
Author(s):  
GUORONG LIU ◽  
MANSEL W. GRIFFITHS ◽  
NAN SHANG ◽  
SHANGWU CHEN ◽  
PINGLAN LI
Keyword(s):  
Sensory Quality ◽  
Lipolytic Activity ◽  
Starter Culture ◽  
Meat Product ◽  
Fatty Acid Analysis ◽  
Fermented Sausage ◽  
Lactobacillus Pentosus ◽  
Fermented Sausages ◽  
Challenge Tests ◽  
Sensory Profiles

The technological feasibility of producing fermented sausages using the bacteriocin-producing Lactobacillus pentosus 31-1, isolated from a traditional Chinese fermented meat product (Xuanwei ham), was evaluated. Strain 31-1 was used both as a single starter and in coculture for manufacture of fermented sausages. The microbiological and physicochemical properties (color, texture, and sensory quality) and the production of bacteriocin during ripening of these products were compared with those characteristics of sausages produced with a commercial meat starter. Challenge tests were performed using Listeria innocua or Staphylococcus aureus as target strains. The addition of L. pentosus 31-1 can significantly reduce L. innocua and S. aureus populations during all ripening phases. Free amino acid and free fatty acid analysis suggested that strain 31-1 might have proteolytic and lipolytic activity. The use of this strain resulted in a final product with a brighter surface and better texture and sensory profiles. A maximum bacteriocin (pentocin 31-1) concentration of 640 AU/g was detected in homogenized sausages with added L. pentosus 31-1. The bacteriocin-producing strain L. pentosus 31-1 could be used as a novel functional starter culture or coculture for sausage fermentation.

scholarly journals The effect of two starter cultures on some chemical and sensory properties of Macedonian traditional sausage

2021 ◽  
Vol 9 (3) ◽  
pp. 245-252
Author(s):  
Monika Stojanova ◽  
Dragutin Đukić
Keyword(s):  
Ph Value ◽  
Starter Culture ◽  
Sensory Properties ◽  
Starter Cultures ◽  
Negative Effects ◽  
Staphylococcus Carnosus ◽  
Swiss Chard ◽  
Safe Product ◽  
Favorable Conditions ◽  
Reducing Bacteria

The aim of this study is to monitor the effect of two starter cultures on some chemical and sensory properties of industrially produced Macedonian traditional sausage. The research covered three variants: Variant 1: Control variant (conventionally produced Macedonian traditional sausages using nitrite salt and powdered acerola); Variant 2: Macedonian traditional sausages where the basic formulation was enriched by addition of starter culture CS-300 (Staphylococcus carnosus ssp. utilis + Staphylococcus carnosus) in combination with Swiss chard powder and powdered acerola; Variant 3: Macedonian traditional sausages where the basic formulation was enriched by addition of starter cultures CS-300 (Staphylococcus carnosus ssp. utilis + Staphylococcus carnosus) and BLC-78 (Pediococcus acidilactici + Staphylococcus carnosus) in combination with Swiss chard powder and powdered acerola. Starter cultures have a positive effect on changing the pH value of sausages, which creates favorable conditions for the development of the desired microflora. In the sausages from variant 2 the value for water activity is constant, and the largest decrease was determined in the variant 3. Nitrate-reducing bacteria in combination with a natural source of nitrates (Swiss chard powder and leek) are a suitable substitute for nitrite salt, thus eliminating its negative effects on consumer health. According to the obtained results, with the use of the starter culture CS-300 good quality of the sausages is achieved. At the same time a safe product is obtained where the use of nitrite salt is completely eliminated.

scholarly journals Sensory Evaluation of Yogurt-like Set and Yogurt-like Drink Produced by Indigenous Probiotic Strains for Market Test

2018 ◽  
Vol 15 (1) ◽  
pp. 1
Author(s):  
Fathyah Hanum Pamungkaningtyas ◽  
Mariyatun Mariyatun ◽  
Rafli Zulfa Kamil ◽  
Ryan Haryo Setyawan ◽  
Pratama Nur Hasan ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Lactobacillus Plantarum ◽  
Sensory Evaluation ◽  
Starter Culture ◽  
Dairy Industry ◽  
Sensory Properties ◽  
Fermented Foods ◽  
Probiotic Strains ◽  
Market Test

Lactic acid bacteria have been isolated from several Indonesian indigenous fermented foods and screened for the potential strains as probiotic candidates. The aim of this study was to evaluate sensory properties and respondents’ preference of yogurt-like set and yogurt-like drink with various Indonesian indigenous probiotic strains produced by dairy industry. Indigenous probiotics of Lactobacillus plantarum MUT-7 and Lactobacillus plantarum DAD-13 were used to produce yogurt-like set and yogurt-like drink. Family perception toward yogurt-like drink was performed in Yogyakarta involving 100 family members. The yogurt-like products were also compared to yogurt containing commercial Lactobacilus bulgaricus and Streptococus thermophilus or commercial yogurt produced by dairy company. Several sensory evaluation toward sensory properties and panelist’s preference were performed in different cities.  The result showed that the indigenous probiotic L. plantarum DAD-13 and L. plantarum MUT-7 were potential to be used as a starter culture for the production of yogurt-like set and yogurt-like drink. The combination of indigenous probiotics and indigenous lactic acid bacteria S. thermophilus DAD-11 resulted in better sensory properties of yogurt set compared to combination of L. bulgaricus and S. thermophilus. 

scholarly journals KARAKTERISASI BAKSO KERING KAYA PROTEIN DARI “MARINE BEEF” DENGAN SUBSTITUSI TEPUNG SUWEG

Heuristic ◽  
2016 ◽  
Vol 12 (02) ◽  
Author(s):  
Richardus Widodo ◽  
Tiurma Wiliana Susanti Panjaitan ◽  
Istantyo Yuwono
Keyword(s):  
Physical Properties ◽  
Water Content ◽  
Manufacturing Process ◽  
Major Part ◽  
Meat Product ◽  
Sensory Properties ◽  
Boiling Water ◽  
Beef Products ◽  
Protein Rich

Marine beef is a meat product that has been fat dissolved so that the protein is a major part of the product. Marine beef dry form solid and hydrophilic, has a different performance from the base ingredients, but still contains nutrients according to the characteristics of the original. Weakness marine beef products is shaped in the form of flour so it does not allow for direct consumption. Suweg addition of flour mixture and emulsifier in the manufacturing process can serve as a regulator of the water content, hardness and adhesion to produce a final product that is more compact and high taste. This study aims to determine how optimal levels suweg flour and Na-CMC can be added to marine beef in order to obtain dry products based marine beef with the physical properties, the speed of rehydration and sensory properties that aroma, flavor and texture is good and acceptable to consumers. Treatment of dry meatballs are rich in protein from marine beef with the addition of flour suweg 15% and 1% Na-CMC is the best treatment with the shortest rehidrated pace with time 130 seconds at a temperature of boiling water and the scent of the most preferred by the panelists organoleptic test.Key word: marine beef, protein rich meatballs, suweg, Na-CMC

scholarly journals SPME-GC-MS and Multivariate Analysis of Sensory Properties of Cheese in a Sack Matured with Probiotic Starter Cultures

2020 ◽  
Vol 58 (2) ◽  
pp. 128-137
Author(s):  
Deni Kostelac ◽  
Ivančica Delaš ◽  
Jadranka Frece ◽  
Marko Jelić ◽  
Iva Čanak ◽  
...  
Keyword(s):  
Solid Phase ◽  
Starter Culture ◽  
Principal Component ◽  
Aroma Compounds ◽  
Sensory Properties ◽  
Starter Cultures ◽  
Probiotic Bacteria ◽  
Gas Chromatography Mass Spectrometry ◽  
Traditional Cheese ◽  
Principal Component Analyses

Research background. Cheese in a sack is a traditional cheese produced in Croatia. Types of cheese with similar production technology are made in other countries but chemical and microbiological composition varies between regions. Traditionally, cheese in a sack is produced without the addition of starter cultures. Addition of beneficial probiotic cultures to numerous dairy products has documented advantages. Effects that the addition of probiotic bacteria to traditional cheese have on aroma compounds and sensory properties have not been fully investigated. The aim of this study is to determine the sensory properties and differences in the aromatic profiles between cheese samples ripened in a lambskin sack, produced traditionally without the addition of any starter culture, or with the addition of probiotic bacteria. Experimental approach. In this study, cheese in a sack was produced with the addition of probiotic cultures Lactobacillus plantarum B and L. lactis ssp. lactis S1. During ripening volatile aroma compounds were analysed with a solid-phase microextraction gas chromatography-mass spectrometry. Sensory properties were evaluated by trained tasters who are familiar with the traditional taste of the cheese from a sack. The results of aroma composition and taste scores were then compared using factorial and principal component analyses. Results and conclusions. Chromatography showed differences in the composition of aroma compounds and the sensory properties between the cheese produced with Lactobacillus starter cultures and the control cheese, traditionally produced without a starter culture. The addition of probiotic cultures L. plantarum B and L. lactis ssp. lactis S1 resulted in products with better sensory properties and chemical profile of volatile aromatic compounds. Novelty and scientific contribution. This study investigates the usage of naturally present probiotic cultures as starter cultures in cheese in a sack production. Their effects on aroma profiles and sensory characteristics have been compared for the first time using factorial and principal component analyses.

scholarly journals Effects of starter culture and storage on volatile profiles and sensory characteristics of yogurt or cream butter

2020 ◽  
Vol 70 (3) ◽  
pp. 184-200
Author(s):  
Engin Gundogdu ◽  
Songul Cakmakci ◽  
Ali Adnan Hayaloglu
Keyword(s):  
Volatile Compounds ◽  
Lactococcus Lactis ◽  
Leuconostoc Mesenteroides ◽  
Starter Culture ◽  
Hexanoic Acid ◽  
Sensory Properties ◽  
Sensory Characteristics ◽  
Volatile Profiles ◽  
And Storage ◽  
General Acceptability

In this study volatile compounds and sensory properties of butter produced from cream or yogurt using Lactococcus lactis subsp. lactis biovar. diacetylactis or Leuconostoc mesenteroides subsp. cremoris as well as a mixture of these two bacteria were investigated over 60 days. A total of 10 esters, 6 aldehydes, 11 ketones, 16 alcohols, 6 acids, 2 sulphides, 3 terpenes, and 3 miscellaneous compounds were detected. There were more volatile compounds in cream butter than in yogurt butter. While S-methyl thioacetate was only found in yogurt butter samples, hexanal, ethanol, 2-nonanone, 2-pentanone, 2-heptanone, acetic, butanoic (butyric) and hexanoic acid were the most abundant volatiles in both cream and yogurt butter. The results showed that the use of starter in the manufacturing of yogurt butter, which is traditionally produced without starters, affected the volatile compounds and sensory properties. The highest general acceptability scores were given to the butter samples containing mixed cultures at the end of storage.

Malt and wort bio-acidification by Pediococcus acidilactici HW01 as starter culture

Food Control ◽  
2021 ◽  
Vol 120 ◽  
pp. 107560
Author(s):  
Do-Yeong Kim ◽  
Jinseon Kim ◽  
Ji Hyeon Kim ◽  
Wang June Kim
Keyword(s):  
Starter Culture ◽  
Pediococcus Acidilactici
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