الفهرس 
1Fermented Meat and human healthOnly 14 pages are availabe for public view
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Abstract
This study aimed to investigate the effect of fermentation of fermented sausage using Streptococcus thermophiles Lactobacillus acidophilus, Lactobacillus paracasei and Bifidobacterium bifidum, in addition to the effect of replacing fat with Jerusalem artichoke powder (JAP) in the fermented sausage supported by milk permeate powder. Fermented sausage supplemented with milk permeate was manufactured in ten treatments, C was control that does not contain JAP or probiotics. A10, A20 and A40 were manufactured by inoculating with Lb. acidophilus and replacing fat with 10, 20 and 40% JAP. P10, P20 and P40 were manufactured by inoculating with Lb. paracasei and replacing fat with 10, 20 and 40% JAP. B10, B20 and B40 were manufactured by inoculating with Bifidobacterium bifidum and replacing fat with 10, 20 and 40% JAP. Titratable acidity, pH, fat, protein, moisture, Ash, thiobarbituric acid TBA, total volatile basic nitrogen TVB-N, biogenic amines BA, total viable count TVC, Lactobacilli count LC, coliforms, total staph., yeasts and molds and sensory properties were analyzed at different ripening periods (fresh,7,14,28). Results showed that, acidity, fat, Ash, protein, TBA, TVB-N, TVC, LC significantly increased throughout increasing ripening period. However, pH values significantly decreased throughout increasing ripening period, except at the end of ripening period, started to decrease. BA, such as SPM, PUT, CAD and HIS, were detected in the control sample more than the other probiotic treated samples. However, TYR and SPD were not detected in all treatments. Total staphylococcus count significantly increased in the control sample and decreased in probiotic treated samples throughout ripening period. Coliforms were only detected in the control sample with not significant numbers. Yeasts and molds were detected in the control sample throughout ripening period, but they only appeared in the probiotic treated treatments at the end of ripening period. No significant differences in sensory evaluation were recorded among all treatments. But the higher total sensory score was recorded by the sample P10.
Keywords Fermented sausage, Probiotics, Lactobacillus acidophilus, Lactobacillus paracasei, and Bifidobacterium bifidum, Jerusalem artichoke, Biogenic amines, Milk permeate