scholarly journals Sensory Quality of Fermented Sausages as Influenced by Different Combined Cultures of Lactic Acid Bacteria Fermentation during Refrigerated Storage

2012 ◽  
Vol 04 (02) ◽  
Author(s):  
Saghir Ahmad
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Sensory Quality ◽  
Refrigerated Storage ◽  
Fermented Sausages ◽  
Combined Cultures

Effect of Pullulan on Physicochemical, Microbiological, and Sensory Quality of Yogurts

2019 ◽  
Vol 20 (6) ◽  
pp. 489-496 ◽  
Author(s):  
Anna Chlebowska-Śmigiel ◽  
Katarzyna Kycia ◽  
Katarzyna Neffe-Skocińska ◽  
Marek Kieliszek ◽  
Małgorzata Gniewosz ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Sensory Quality ◽  
Culture Medium ◽  
Titratable Acidity ◽  
Refrigerated Storage ◽  
Ph Change ◽  
Fermentation Capacity ◽  
Dietetic Food

Background: Pullulan can partially or completely replace starch or fat, thanks to which it can be used for the production of dietetic food. It allows you to maintain the desired consistency, and increases the viscosity of the product. Objective: Therefore, an attempt was made to produce yogurts with pullulan addition and determine the effect of its presence on the number of LAB, pH change, titratable acidity, and sensory quality of yogurts during storage at 4°C for 28 days. Method: The effect of addition of 0; 1.0 and 2.0 % w/v pullulan as a yogurt ingredient on the changes in pH, acidity, LAB number, and sensory quality of yogurt during storage at 4°C for 28 days was examined. Results: Pullulan did not affect yogurt pH, but the addition of 2.0 % w/v pullulan increased the acidity of yogurt as compared to that of the control yogurt. A statistically significantly higher total number of Lactobacillus, by approximately 1 logarithmic cycle, was found in yogurts with pullulan than in the control yogurt on the 28th day of storage. The yogurt with 1.0% w/v pullulan addition showed better sensory characteristics than that with 2.0% pullulan w/v addition. Conclusion: The conducted research proved that the presence of pullulan in the culture medium stimulates the growth of selected lactic acid bacteria and influences their fermentation capacity. The use of 1.0 % w/v pullulan during the production of yogurts allowed to obtain a sensorically acceptable product, it had a protective effect on the number of lactic acid bacteria during 28 days of refrigerated storage of yogurt.

Influence of Modified Atmosphere Packaging on the Microflora and Quality of Fresh Bell Peppers

1990 ◽  
Vol 53 (3) ◽  
pp. 255-257 ◽  
Author(s):  
R. E. BRACKETT
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Sensory Quality ◽  
Modified Atmosphere Packaging ◽  
Modified Atmosphere ◽  
Surface Ph ◽  
Color Changes ◽  
Bell Peppers ◽  
Yeasts And Molds

Fresh bell peppers were individually shrink-wrapped in film (SW), sealed in gas-flushed (5% O2, 10% CO2, 85% N2) film (GP) pouches, or stored unpackaged in cardboard packing crates (CN). All samples were stored at 13°C and changes in populations of total aerobic microorganisms, yeasts and molds, members of Enterobacteriaceae, and lactic acid bacteria were determined. In addition, overall sensory quality, color changes, and surface pH were monitored. SW peppers developed higher populations of total aerobic microorganisms, yeasts and molds, and Enterobacteriaceae than did CN peppers, but populations of other groups of microorganisms were similar. Color and surface pH of peppers did not differ in any of the treatments. SW and GP peppers remained unspoiled at least 6 weeks, whereas CN peppers spoiled in 3 weeks.

Sodium Lactate Addition on the Quality and Shelf Life of Refrigerated Sliced Poultry Sausage Packaged in Air or Nitrogen Atmosphere

2004 ◽  
Vol 67 (3) ◽  
pp. 601-606 ◽  
Author(s):  
RENATA CEGIELSKA-RADZIEJEWSKA ◽  
JAN PIKUL
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Shelf Life ◽  
Sodium Lactate ◽  
Life Extension ◽  
Poultry Meat ◽  
Color Measurement ◽  
Refrigerated Storage ◽  
Psychrotrophic Bacteria

The aim of this study was to determine the effect of sodium lactate addition on shelf-life extension of sliced poultry sausage packaged both in air and nitrogen atmospheres and stored in refrigerated conditions. Basic chemical composition, pH, and malonaldehyde content were assayed and color measurement using the reflection method was carried out. Microbiological examination consisted of determination of total number of aerobic psychrotrophic bacteria and number of lactic acid bacteria. Sensory evaluation of products was performed. Microbiological and sensory quality of sliced poultry meat sausage was dependent on the addition during production of sodium lactate and the composition of gases (air or nitrogen) used in packaging. Slices of poultry sausage with 1% as well as 2% of sodium lactate maintained their initial quality of evaluated sensory attributes longer, irrespective of the applied gases. Sodium lactate inhibited growth of aerobic psychrotrophic bacteria and lactic acid bacteria during refrigerated storage. Sodium lactate also inhibited the formation of malonaldehyde in sliced poultry sausage during refrigerated storage. The effectiveness of this process depended on the concentration of sodium lactate addition. It was concluded that 1% as well as 2% addition of sodium lactate could extend the shelf life of sliced poultry sausage packaged in air atmosphere and stored at 5 to 7°C by 3 or 4 times, respectively. Sliced poultry sausage treated with 2% sodium lactate packed in nitrogen had the longest (35-day) shelf life. This was a sevenfold increase in the shelf life of sliced poultry sausage compared with the control.

scholarly journals RELEVANCE OF ETHYL LACTATE AMONG THE CACHAÇA ESTERS

2021 ◽  
Vol 2 (6) ◽  
pp. e26467
Author(s):  
Amazile Biagionei Maia ◽  
Lorena Simão Marinho ◽  
David Lee Nelson
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Ethyl Acetate ◽  
Sensory Quality ◽  
Chemical Characterization ◽  
Ethyl Lactate ◽  
Alcoholic Beverages ◽  
Yeast Saccharomyces Cerevisiae ◽  
Cane Juice

ABSTRACT The advancement in the technology of cachaça ─ sugarcane spirit produced in the Brazilian territory ─ has led to the search for parameters that allow the improvement of its chemical characterization and sensory specificities. Esters are important aroma agents, but their routine monitoring, as endorsed in Brazilian legislation, is restricted to the quantification of ethyl acetate, which is formed through the metabolism of yeast (Saccharomyces cerevisiae). However, being produced in a rural environment using fresh cane juice, fermentation of “cachaça de alembic” involves the presence and activity of lactic acid-producing bacteria, making the presence of ethyl lactate among the cachaça esters predictable. In this work, the levels of ethyl lactate and ethyl acetate were compared in 247 samples, corresponding to 56 brands produced in eleven Brazilian states. Ethyl lactate was found in levels that significantly alter the result of the quantitative participation of esters in the composition of cachaça. This fact is especially relevant considering that lactic acid bacteria are GRAS and widely recognized as a resource for improving the sensory quality of wines and other alcoholic beverages. Thus, studies on the contribution of lactic acid bacteria to the sensory quality of cachaça should be encouraged. Ethyl lactate, in addition to signaling a chemical specificity naturally occurring in cachaça, is a marker of other possible chemical and sensory peculiarities whose research should be stimulated.

scholarly journals Karakteristik Yoghurt Kacang Hijau dengan Penambahan Ekstrak Daun Kelor (Moringa oliefera)

2018 ◽  
Vol 4 (2) ◽  
Author(s):  
Intan Kusumaningrum ◽  
Sri Rejeki Retna Pertiwi ◽  
Deti Nirmala
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Sensory Quality ◽  
Ph Value ◽  
Fat Content ◽  
Treatment Level ◽  
Acid Ph ◽  
Randomized Design ◽  
Completely Randomized Design

ABSTRACTYoghurt can be made from leguminose. In this research yogurt made from mungbean with addingl extract kelor leaves. This research is aim to know characteristic of mungbean yoghurt with adding extracts kelor leaves.  This research used Completely Randomized Design (CDR) factorial. First factor is starter consentratiton with three treatment level 5%, 10%, and 15%. The second factor is extracts kelor leaves consentration with two treatment 5% and  10%. Analysis was about total lactic acid, pH value, amount of Lactic Acid Bacteria, and viscosity. The best yoghurt will be analysis characteristic of sensory  ( quality of sensory and hedonic), proksimat (ash, protein, and fat content) and calcium. The best yoghurt is yoghurt with starter 5% and extract kelor leaves 5% contains 1,03% total lactic acid, pH value 4,54, total lactic acid bacteria 1,5 × 108cfu/g, viscocity 2200 cP, ash content 1,25%, protein content 5,58%, fat content 0,94%, and calcium 52,28 mg/100g.

Shelf-Life of Prepeeled Potato Cultivated, Stored, and Processed by Various Methods

1998 ◽  
Vol 61 (5) ◽  
pp. 591-600 ◽  
Author(s):  
RAIJA T. AHVENAINEN ◽  
EERO U. HURME ◽  
MARGARETA HÄGG ◽  
EIJA H. SKYTTÄ ◽  
EIRA K. LAURILA
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Vitamin C ◽  
Shelf Life ◽  
Potato Variety ◽  
Sensory Quality ◽  
Microbiological Quality ◽  
Aerobic Bacteria ◽  
Cultivation Conditions

The effects of cultivation conditions, winter storage, peeling method, browning prevention Chemicals replacing sodium bisulfite, and packing methods on the sensory, nutritional and microbiological quality of pre-peeled potato were examined. Two different cultivation lots of the potato variety Van Gogh were used. Cultivation and harvesting conditions and peeling method were the most important facts reducing the sensory quality, especially the appearance, of prepeeled and sliced potatoes. Cooking and baking of potatoes decreased the appearance defects detected in raw potatoes. The levels of vitamin C in packaged samples decreased during winter storage. Cooking for 10 min and keeping potatoes at 60°C for 1 h after cooking also decreased the content of vitamin C. In potato samples immediately after treatments aerobic bacteria were present at levels of 400 to 2,950 CFU/g and lactic acid bacteria at levels of 8 to 16 CFU/g. The number of aerobic bacteria did not increase during storage, and the number of lactic acid bacteria increased at the most to 90 CFU/g. Peeling, washing and packaging methods, cultivation conditions, and winter storage did not have important effects on the number of microbes present.

scholarly journals Selected physicochemical, technological, and hygienic characteristics of artisanal and sausages produced with functional starter culture

2021 ◽  
Vol 854 (1) ◽  
pp. 012028
Author(s):  
M Dučić ◽  
C Barcenilla ◽  
A Alvarez-Ordoñez ◽  
M Prieto
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Water Activity ◽  
Starter Culture ◽  
Starter Cultures ◽  
Fermented Sausages ◽  
Dry Fermented Sausages ◽  
Main Factors ◽  
Microbial Stability

Abstract Fast acidification is one of the main factors of microbial stability of dry fermented sausages. Development of functional starter cultures for improving safety of sausages without altering their quality is under way. This study compared aspects of physicochemical, technological, hygienic and instrumental quality of sausages produced with or without functional starter culture. Finished sausages with starter had lower water activity and lower levels of enterobacteria and lactic acid bacteria, compared to artisanal ones. During most of the ripening, pH was lower in sausages with starter, but in the final products, the same pH was observed in both groups of sausages. In sausages with starter lower redness was determined than in artisanal sausages, while other parameters, colour and chewiness, did not differ significantly. Use of starter culture improved physicochemical, technological and hygienic characteristics of the final products.

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