Assessment of high hydrostatic pressure and starter culture on the quality properties of low-acid fermented sausages.

摘要: The addition of starter culture and high pressure processing after ripening improved the microbial quality low-acid fermented sausages (fuet chorizo). use Lactobacillus sakei CTC6626 Staphylococcus xylosus CTC6013 as significantly reduced Enterobacteriaceae Enterococcus levels in finished sausages. Moreover, produced similar to traditional Slightly lower pH values higher cohesiveness were obtained for both fuet chorizo with culture. Sensory analysis showed no differences between lots whereas was more acid gummy. High induced an additional reduction non-starter An increase textural properties observed pressurization. No other non-treated pressurized