Effect of Commercial Yogurt Starter Cultures on Physical and Sensory Quality of Fermented Sausages

Abstract

Fermented sausages are processed meat products that rely on the activity of lactic acid bacteria (LAB) to develop their characteristic flavor, texture, and extended shelf life. LAB contribute to acid production, protein modification, and water retention, which influence both physicochemical and sensory properties of the final product. This study aimed to investigate the effect of commercial yogurt starter cultures on the production of fermented sausages, focusing on physical characteristics and organoleptic properties. A Completely Randomized Design (CRD) was employed, consisting of four treatments with five replications each. Treatments applied were T0 (without yogurt starter), T1 (yogurt starter A containing L. plantarum, L. bulgaricus, L. fermentum, L. acidophilus, and S. thermophilus), T2 (yogurt starter B containing L. bulgaricus, L. acidophilus, L. plantarum, and L. casei), and T3 (yogurt starter C containing L. bulgaricus, L. acidophilus, and S. thermophilus). Results showed that differences in the number and types of lactic acid bacteria in the starters did not significantly affect (P = 0.05) Water Holding Capacity (WHC), cooking loss, and texture. However, treatment T1 produced the highest values for WHC (19.17), cooking loss (4.78%), and texture (5.22 N). The results of this study indicated that the variation in the number of lactic acid bacteria in starter B had a higher acceptance rate compared to the other treatments.