Lactic Acid, pH and Bacterial Values of Dry Fermented Salami Containing Mechanically Deboned Beef and Structured Soy Protein Fiber

Abstract

Various combinations of mechanically deboned beef (MOB) and structured soy protein tiber (SSPF) were used at 15 and 30% levels in formulation of dry fermented salami. Lactic add, pH and bacterial assessments were conducted at 24-h intervals during the pan-curing stage and at 15-day intervals during the 60-day drying period. The substitution of MOB or SSPF in the 11 separate salami treatments had no effect upon pH, lactic acid content or gtowth of various bacteria. Bacterial evaluation included determination of total aerobic plate counts, Lactobacillus, Staphylococcus and psychrotrophic bacteria. Lactic acid content and pH values were within ranges typical for dry fermented salami. Lactic acid content increased as a function of increased Lactobacillus numbers resulting in lowered pH values. Total aerobic plate and psychrotrophic numbers paralleled to some degtee the Lactobacillus counts over the entire study. A low incidence of non-mannitol fermenting-coagulase positive Staphylococcus was observed. It would appear that MOB and SSPF can be successfully substituted at elevated levels in dry fermented salami from a microbiological standpoint. while not interfering in lactic acid production needed for flavor and preservation.