Development of fermented meat products
Development of fermented meat products. Ⅴ. Study on the manufacturation of new style fermented meat products
The objective of this study was to investigate microbial and physicochemical characteristics of fermented sausages inoculated with Leuconostoc mesenteroides N35, which isolated from local natural fermented ham. Fermented meat products were inoculated with starters, Lactobacillus sakei, (A) and starter combined with Leu. mesenteroides N35 (B), both microbial used for producing the marinated ground pork. Results revealed that starter treatment had no significant difference in water contents, water activities and weight loss while compared to natural fermented sausage (control). The pH of the starter treatment dropped rapidly to 4.8 within 48hrs and had slightly risen up to pH5.0 at the final stage of fermentation. Besides, the pH value of the control slowly fell to 5.0 at the beginning of fermentation. No pathogen had been detected from both samples in final products. The results showed that the flavor and texture of marinated ground pork contained 20% or 40% of fermented meat, were inoculated with starter A or B had a good acceptability.
(R. J. Tu, H. Y. Wu, T. L. Chen and M. J. Chen)