Evaluation of Physicochemical, Sensorial and Microbiological Attributes of Fermented Camel Sausages

• Published in: Iranian Journal of Chemistry & Chemical Engineering
• Main Authors: Faleeha Hasan Hussein, Sayed Hadi Razavi, Zahra Emam Djomeh
• Format: Article
• Language: English
• Published: Iranian Institute of Research and Development in Chemical Industries (IRDCI)-ACECR 2019-04-01
• Subjects: lactic acid bacteria; production semi-dry fermented sausage; quality characteristics
• Online Access: http://www.ijcce.ac.ir/article_30665_d6ca3ba13cb406fe761526883c62bc28.pdf
• ISSN: 1021-9986; 1021-9986

Probiotic fermented sausages are safe and healthy meat products. Semi-dry fermented sausages were manufactured from camel meat inoculated with Lactobacillus casei and Lactobacillus paracasei and control. All treatments were analyzed for the  physico-chemical characteristics (Protein, Moisture, Fat, Ash, Lactic acid value and pH), microbiological features (total aerobic, total mold and yeast and lactic acid bacteria count)  and sensory evaluation (color, flavor, texture and overall acceptability) after 0, 10, 20, 30, 40 and 45 days of refrigerated storage at 4°C. The microbial analysis demonstrated the predominance of lactic acid bacteria in semi-dry fermented sausage during the cold storage which reached (8.07) log CFU/g in samples inoculated with Lactobacillus paracasei at 4°C for 45 days. Chemical analysis of semi-dry fermented sausage showed a significant difference (p<0.05) in moisture content which decreases in all samples during the period of cold storage. However, all other parameters such as protein, fat, and ash increased. The dropped in pH value in all samples because of producing lactic acid during the fermentation by lactic acid bacteria. Physicochemical, microbial and sensory characteristics of fermented sausage inoculated with Lactobacillus paracaseiare found to be better than other ones. Also, we could preserve the product at 4°C for 45 days. The sensory evaluation has appeared superiority in the semi-dry fermented sausage that had Lactobacillus casei and Lactobacillus paracasei compared with control.