Avaliação do processo fermentativo de salame tipo italiano com a adição de diferentes doses de açucares

Abstract

Sugar has been recently attracting interest in the use of fermented meat sausage formulations by Brazilian industries. The importance of the addition of sugars to make salamis is to ensure a substancial amount of fermentable substrates in order to the development of bacteria, whose main activities of its metabolism are lactic acid production, nitrate reduction, development of color and aroma, retardation of the oxidation in addition to accelerating the drying time. It has also been analized the influence of the use of Lactobacillus plantarum and Staphylococcus carnosus cultures and the monosaccharide and disaccharide sugars, glucose and sucrose respectively in the formulated salamis under the physicochemical characteristics of the fermented sausage were analyzed. The sausages have been processed in five different treatments: T1 control: starters cultures; T2: 1.0% sucrose and culture starter; T3: 1.0% glucose and culture starter; T4: 1.0% glucose, 1.0% sucrose and starter culture and T5: 0.5% glucose, 0.5% sucrose and addition of starter cultures. Measurements of pH, water activity and weight loss were performed at times 1 o, 3o, 4 o, 7 o, 9 o, 15 o, 22 o and 30 o dia; for determination of color on days 1, 7, 15 and 30 and for texture analysis at time 6, 18 and 30 days. Evaluating the results obtained, it was observed that the interaction of sugars significantly influenced (p≤0.05) the results of pH, weight loss and texture analyzes; the sucrose coming in will influence the results of water activity and color. In this way, it is possible to propose the use of these sugars in the elaboration of salami type Italian, in order to obtain products with greater security and uniformity.