Contribution of Microbial and Meat Endogenous Enzymes to the Lipolysis of Dry Fermented Sausages

Abstract

The role of the starter culture and meat endogenous enzymes in the lipolysis of dry fermented sausages has been studied. Five batches of sausages were manufactured. The control batch was made with aseptic ingredients without microbial inoculation. The other four experimental batches were manufactured with the aseptic ingredients inoculated with Lactobacillus plantarum 4045, Staphylococcus sp., L. plantarum 4045 and Micrococcus -12, or L. plantarum 4045 and Staphylococcus sp. Their effects on pH, a w, long chain free fatty acid and short chain fatty acid contents and compositions were studied. Sausages inoculated with L. plantarum 4045 had the lowest pH as a result of carbohydrate fermentation. However, release of free fatty acids was greater in the inoculated sausages than in the aseptic one. Lipolysis, measured as total content of long chain free fatty acids, occurred not only in the inoculated batches but also in the control, which could suggest that the meat endogenous lipases play an important role in this process. Lipolysis produced an increased release of linoleic and oleic acids. Changes were observed in the short chain fatty acid fraction, but acetic acid was always the major fatty acid. Keywords: Dry fermented sausages; ripening; lipolysis; starter cultures; endogenous enzymes