Physical properties (pH and aw value) of fermented sausages inoculated with Yersinia enterocolitica

Abstract

Abstract Fermented sausages are produced without heat treatment, and the conservative effect is achieved by a combination of three factors: pH, lowering the water activity (aw) and the creation of lactic acid. Here, we summarize the results of the production of fermented sausages inoculated with Y. enterocolitica, with the added starter culture. Number of Y.enterocolitica declined during ripening, as did pH and aw value. During the ripening process, the aw of fermented sausages of narrower and wider diameters significantly decreased and was lower in sausages in which starter culture was used. At the end of the production process, there were no significant differences between the physical parameters of sausage quality (pH and aw) among fermented sausages with and without added starter culture, and between sausages with narrower and wider diameters.