Quality and microflora of functional fermented sausages enriched with probiotic L.caseiLC01 and prebiotic with KCl and CaCl2 as NaCl substitutes [Qualität und Mikroflora von funktionellen Rohwürsten Untersuchungen von Würsten, die mit KCl und CaCl2 als Ko

Abstract

This paper presents the results of the examination of physico-chemical, chemical, sensory and microbiological properties of functional fermented sausages enriched with probiotics and prebiotics in which a part of NaCl was substituted by KCl and CaCl2. The basis of sausage stuffing was prepared from 75% meat, 20% pork backfat, 4% inulin cream, 1% pea fibre and probiotic strain Lactobacillus casei L C 01. Based on the used salt mixtures, three different groups of sausages were prepared: "control" with 2.8% NaCl, "Na-reduced I" with 2.0% NaCl and 0.8% KCl; and "Na-reduced II" with 1.3% NaCl, 0.53% KCl, 0.97% CaCl2. The results show, that the "Na-reduced sausage I" contained 25.9% less sodium then the control, but there was no significant difference in pH-value, aw-value, and chemical composition. This sausage was darker, softer and easier chewable then the control, which contributed to the better evaluated colour and texture and at the same time, high overall sensorial quality. "Na-reduced sausage II" contained 53.7% less sodium than the control, as well as 32-fold higher levels of calcium. In these sausages the pH-value was significantly lower but there were no significant differences in the aw-value and the chemical composition. This sausage was brighter, softer and easily chewable than the control. Their overall sensorial quality was rated lower because of poorer rating of colour and taste, which was less salty and slightly sour. Probiotic bacterial strain L. caseiL C 01 successfully grew in all experimental sausages and their number was slightly higher in both Na-reduced sausages than in the control. On the contrary, the number of micrococci was significantly lower in the Na-reduced sausages than in the control.