Food Science and Technology
Available Online: http://www.ejpau.media.pl/volume1/issue1/food/abs-03.html
THE INFLUENCE OF MICROBIOLOGICAL MODIFIED BLOOD PLASMA ON QUALITY OF THE "POLISH SALAMI" TYPE RAW SAUSAGES.
Jan Pyrcz, Waldemar Uchman, Piotr Konieczny
The principal aim of this study was to modify the method of using starter culture in the production of some raw sausages to improve their quality. The sausages ("Polish Salami") were manufactured using significant amount of blood plasma proteins as a substitute for meat protein (up to 20%). Preliminary condensed porcine blood plasma (with protein content of ca 20%), containing 2% of NaCl, 2% of lactose and 1% of glucose was incubated with 5% addition of microbial cultures mixture (Lb.brevis, Lb.casei, Str.lactis, St.cremoris, Candide kefyr) at 28(C for 24 hours. The initial microbiological modification of blood plasma resulted in a better distribution of high active micro-organisms in whole mass of raw material and, as a result, in improving the sensoric properties of final products. A higher content of volatile low fatty acids (30-60%, depending on the level of blood plasma addition) as result of more intensive fermentation process was observed. No changes of sausages
Key words: raw sausage, blood plasma, consumer quality.