Study on Selection of Suitable Meat Surface Starters for Producing Dry Fermented Sausage in Vietnam

T.T. Phan; N.B. Le; S.H.L. Le

Study on Selection of Suitable Meat Surface Starters for Producing Dry Fermented Sausage in Vietnam

In: 63rd International Congress of Meat Science and Technology

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T.T. Phan

T.T. Phan ¹School of Biotechnology and Food Technology, Hanoi University of Science and Technology, Hanoi, Vietnam

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N.B. Le

N.B. Le ¹School of Biotechnology and Food Technology, Hanoi University of Science and Technology, Hanoi, Vietnam

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, and

S.H.L. Le

S.H.L. Le ²Ministry of Education and Training, Vietnam; tam.phanthanh@hust.edu.vn

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Type:: Chapter

Pages:: 327–329

DOI:: https://doi.org/10.3920/9789086868605_140

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Dry fermented sausage is one of the most popular fermented meat products in the world because of its good taste, firm texture and high nutritional value. In Vietnam, this product is mainly imported and at high prices and is not widely produced. This research studied a selection of meat surface starters suitable for producing dry fermented sausages in Vietnam. The quality of the sausage was assessed through chemical and physical indicators (pH, NH₃, moisture, water activity, texture), microbiological criteria (lactic acid bacteria, Staphylococcus aureus, Enterobacteriacea) and sensory criteria. The meat surface starters selected - TEXEL^® NEO1-DANISCO (LM2), were found to be suitable for fermentation, ripening, drying and also, creating a delicious taste and suitable for producing dry fermented sausages in Vietnam.

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63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

E-Book ISBN:: 9789086868605

Publisher:: Wageningen Academic

Print Publication Date:: 15 Nov 2017

Subjects
- Life Sciences

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Study on Selection of Suitable Meat Surface Starters for Producing Dry Fermented Sausage in Vietnam

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63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

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