Lipolytical changes in Dacia sausage, a Romanian dry cured sausage

Ana Maria Ciuciu Simion, Javier Carballo, Petru Alexe

Volume 17, Issue 3;
Pages: 207-213;
ISSN: 2069-0053 (print) (former: ISSN:1453-1399), Agroprint;
ISSN (online):2068 – 9551
Three batches of Dacia sausage were produced, one without starter culture (sausage A), one with starter culture consisting of Lactobacillus sakei and Staphylococcus equorum (sausage B), and one with starter culture consisting of Lactobacillus sakei, Staphylococcus equorum and Lactobacillus acidophilus (sausage C). Samples from each batch of sausages were taken at 0 days (mix before stuffing), and after 2, 4, 7, 14, 21 and 28 days of ripening. Lipolysis was observed during ripening by the increase in total free fatty acids levels, peroxide value and the acidity of the fat, in the non started sausage and the two started sausages.Lipolytic activities were detected in all batches, irrespective of the presence of the starter culture. At theend of ripening, no significant differences associated with the use of starter cultures were observed
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