Microbiological, Biochemical and Textural Characteristics of a Tunisian Dry Fermented Poultry Meat Sausage Inoculated With Selected Starter Cultures

Abstract The effect of selected starter cultures ( L actobacillus sakei + S taphylococcus carnosus or L . sakei + S . carnosus + S taphylococcus xylosus ) on microbiological, biochemical and textural characteristics of a traditional Tunisian dry fermented poultry meat sausage was investigated. The microbial results showed that lactic acid bacteria and coagulase negative staphylococci represent the two predominant microflora in all stages of ripening. Moreover, the acidifying activity of L . sakei improved the hygienic quality of fermented sausages by reducing the E nterobacteriaceae counts. The moisture content and water activity of control and inoculated sausages decreased in all stages of ripening. Proteolysis and lipolysis were observed both in control and in inoculated sausages. Finally, textural parameters of sausages were not affected by the use of selective starters. Practical Applications Poultry meat products provide a suitable environment for proliferation of meat spoilage microorganisms. The increase in resistance of food spoilage microorganisms to current preservatives, the consumer's demand for safe and minimally processed foods and the hazards associated with the use of high doses of chemical preservatives have led to the need for finding safer alternatives in food preservation. Consumers have also become more critical about the use of synthetic additives to preserve food or enhance characteristics such as color and flavor. Hence, there is a growing trend toward minimally processed foods. As a consequence, bacterial antagonism has received considerable attention in food preservation. Nowadays, the need for safe products with standard and desirable technological properties has resulted in the use of starter cultures for the production of the dry fermented sausages to control the fermentation and ripening process, inhibit the growth of undesirable microorganisms and extend the shelf life of the product.