Effect of selected dairy starter cultures on microbiological, chemical and sensory characteristics of swine and venison (Dama dama) nitrite-free dry-cured sausages

B. T. Cenci-Goga, P. V. Rossitto, P. Sechi, S. Parmegiani, V. Cambiotti, James S Cullor

Research output: Contribution to journalArticle

34 Scopus citations

Abstract

The aim of this study was the evaluation of selected lactic acid bacteria (LAB) starter culture of dairy origin in the production of nitrite-free low-acid fermented venison (Dama dama) sausage (salame di daino) produced in a small-scale plant in Umbria (Italy), and their effect on microbiological, physico-chemical and sensorial properties of the products. Salame di daino was obtained with two different processes: with and without the addition of selected LAB starter cultures. Microbial counts of Enterobacteriaceae, coliform organisms and Pseudomonas spp. were lower in salami made with the addition of starter cultures. Staphylococcus aureus, Salmonella spp, and Listeria monocytogenes after the first week of ripening were only detected from control salami. Control salami were paler and harder, whereas those made with the addition of starter cultures were slightly saltier, juicier and in general more acceptable. Selected dairy-origin starter (SDS) cultures did prevent the growth of both indicators of food safety and of process hygiene and increased the acceptability of full-ripened salami.

Original languageEnglish (US)
Pages (from-to)599-606
Number of pages8
JournalMeat Science
Volume90
Issue number3
DOIs
StatePublished - Mar 2012

Keywords

  • Dama dama
  • Dry-cured sausage
  • Fallow deer
  • Lactobacillus casei ssp. casei
  • Lactococcus lactis ssp. lactis
  • Starter culture

ASJC Scopus subject areas

  • Food Science

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