THE ROLE OF STARTER CULTURES IN THE PRODUCTION OF RAW SAUSAGE
Abstract
The article investigates the requirements for microorganisms used in starter cultures for the production of fermented sausages. In particular, scientific studies on the safety of starter cultures, enzyme activity, their effect on colour and the creation of flavour compounds from lipids are summarised and systematised. In addition, the peculiarities of choosing starter cultures, changes in quality (hardness and chewiness) due to changes in texture after the use of starter cultures during the production process are discussed. The role of starter cultures in the microbiological and chemical safety of fermented meat products is investigated, the requirements for starter cultures in fermented sausages and the conditions for improving the food safety of the product are summarised. The activity of enzymes derived from the starter and changes in the sensory properties of sausages are traced. Changes in free fatty and volatile compounds of starter cultures and in the texture profiles of fermented sausages are illustrated. The influence of the proteolytic activity of the starter on the texture profile of fermented sausages is shown. The dependence of the proteolysis activity in fermented sausages on the starter was proved. The results of the study demonstrate the influence of current starter cultures on the physicochemical quality parameters of fermented sausages. The starter in fermented sausages must be able to inhibit the growth of harmful microorganisms, and the starter must be safe for humans. The starter plays an important role in preserving the red colour, breaking down lipids into free fatty acids and producing volatile compounds that enhance the flavour of fermented sausages. In addition, the proteolytic activity of the starter strain affects the texture profile of fermented sausages. The proteolysis activity in fermented sausages may depend on the starter, and a mixed starter may cause higher activity than a single strain. In the future, it is planned to study the effect of technological modes of production of fermented sausages on the activity of starter cultures and their efficiency.
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