Effect of autochthonous starter cultures in the production of paio, a traditional portuguese dry-cured sausage

Abstract

In Mediterranean countries, such as Portugal, traditional dry-cured sausages are highly appreciated. They are often still being manufactured in small processing units, according to traditional procedures. The aims of the present study were to evaluate the effect of different starter cultures and their optimal concentration, to reduce the microbial load and biogenic amines in end-products, with the purpose to improve the sausages’ safety, without deteriorating sensory acceptability. pH, aw, microbiological profile, biogenic amines, colour and texture profile analysis were assessed. The strains and concentrations used were selected based on previous results: Staphylococcus xylosus, Lactobacillus sakei and an unidentified yeast strain at a concentration of 106 cfu/g meat batter each, added 0.25% dextrose. A control batch without starter cultures was always used. aw values were lower in the inoculated sausages. In general, pH values were slightly higher in the inoculated sausages. The treatment with L. sakei alone was the most effective in reducing the contamination level with L. monocytogenes, however this effect seems to be lost in the mixed cultures. Inoculation, generally decreased the content of putrescine, cadaverine and tyramine. Yeast inoculation seems to contribute to the darker colour of Paios. Regarding texture, control Paios showed higher hardness values.