The application of local probiotics on the organoleptic qualities of fermented sausages made from a combination of beef and jack bean flour

Abstract

Abstract Fermented sausage is produced from beef and jack bean flour. Lactobacillus plantarum IIA-1A5 was employed as a starter culture. This study aimed to assess the organoleptic properties and physical attributes of fermented sausages. Three replications of a completely randomized design were employed in this study. Fermented sausages were divided into two groups: P0 as a control (without starter culture) and P1 with 5% L. plantarum IIA-1A5. Examination of the physical properties of the fermented sausage samples, including emulsion stability, pH, aw, and water absorption capacity. The organoleptic qualities of the fermented sausage sandwiches were evaluated in terms of color, aroma, texture and taste. The study findings demonstrated that the addition of 5% L. plantarum IIA-1A5 influenced pH value and water absorption capacity without altering other physical and organoleptic properties.