Chemical Characteristics and Shelf Life Fermented Sausage with Yogurt Starter

Abstract

This study aimed to investigate the effect of commercial yogurt starter cultures on the production of fermented sausages, with a focus on their chemical characteristics and shelf life. The study was conducted from July 5 to November 29, 2023, at the Animal Product Technology Laboratory, Faculty of Animal Science, Universitas Brawijaya. The materials used in this study included yogurt starter cultures, chicken meat, ice, salt, full-cream milk powder, isolated soy protein (ISP), sodium tripolyphosphate (STPP), and seasonings consisting of garlic, pepper, ginger, nutmeg, and sugar. A completely randomized design (CRD) was used with four treatments and five replications per treatment: P0, without yogurt starter supplementation; P1, yogurt starter A (L. plantarum, L. bulgaricus, L. fermentum, L. acidophilus, and S. thermophilus); P2, yogurt starter B (L. bulgaricus, L. acidophilus, L. plantarum, and L. casei); and P3, yogurt starter C (L. bulgaricus, L. acidophilus, and S. thermophilus). Differences in the number and composition of lactic acid bacteria in the starter cultures significantly affected (P < 0.05) proteolytic activity and degree of hydrolysis but did not significantly affect (P > 0.05) soluble protein content or moisture content. The treatment with yogurt starter A produced the highest values of proteolytic activity (2.36 U/mL), soluble protein content (0.61 mg/mL), and moisture content (68.18%). In terms of shelf life, fermented sausages produced with starter P1 had a shelf life that was 9 days longer than those produced with the other starter cultures. These findings indicate that variation in the number and composition of lactic acid bacteria in starter A resulted in better proteolytic activity, degree of hydrolysis, and shelf life of fermented sausages.