Improving quality in Iberian ”Chouriço grosso” using autochthonous starter cultures.

Abstract

“Chouriço Grosso“ is a traditional and high quality Portuguese sausage made with meat from Alentejano pig breed, a rustic and fatty Portuguese breed. At a traditional factory, 4 batches with 25 kg, each one, were prepared to produce “Chouriço Grosso” using different starter inoculations: 1 - with 108 cells/g of Lactobacillus sakei and 108 cells/g of Staphylococcus xylosus, 2 - with 108 cells/g of Lactobacillus sakei, 3 - with 108 cells/g of Staphylococcus xylosus, 4 - control, not inoculated. Using five samples from each batch of cured sausages (n=5), were performed chemical and physical analysis (pH, aw, chromatic coordinates L*, a* and b*), rheological tests (Texture Profile Analyse and cutting test), sensorial evaluation (colour intensity, off colours, aroma intensity, off aromas, taste intensity, off tastes, tenderness, juiciness and global evaluation) and microbiological analysis (mesophylic aerobic counts, psychrotrophics, yeasts, lactic acid bacteria, Micrococcaceae, Enterobacreriacea, Enterococcus faecalis, coliforms and E. coli). In control batch pH, aw, L* and b* values were higher, and a* value lower, comparing with the other three batches. Control batch exhibited significantly lower values (p<0,05), comparing with the inoculated batches, for texture parameters (hardness, cohesiveness, springiness, resilience, gumminess, chewinness and cutting force). Also exhibited higher significantly values (p<0,05) for pejorative sensorial attributes (off colour, off aroma, off taste and global evaluation). According to microbiological results, psychrotrophics, Enterobacteriaceae, Enterococcus faecalis, coliforms and E. coli were significantly higher (p<0,05) in control batch. That experiment revealed the important role of the studied autochthonous cultures in order to promote microbiological and sensorial quality of this kind of foods.