Changes of physicochemical, microbiological, and textural properties during ripening of Italian low-acid sausages. Proteolysis, sensory and volatile profiles

In this study low-acid sausages were studied to characterize their physicochemical, microbiological, and textural properties during ripening. The final aw was 0.87–0.88, whereas pH values stayed around their initial values during processing. Lactic acid bacteria increased very slowly in number and a small increase of Micrococcaceae was also noticed. Low-acid sausages showed low hardness and cohesiveness, and were easily distinguishable by sensory analysis from other industrial and artisan sausages. Under the conditions of the study, observed volatile compounds were mainly from spices and wine. The respective contribution of muscle and indigenous bacterial enzymes to proteolysis was determined by comparing changes in low-acid sausages to those containing an antibiotic–antimycotic mixture or sugar. A large part of the degradation of myofibrillar proteins appeared due to endogenous enzymes, although bacterial proteinases contributed to the degradation of these proteins. The role of microorganisms in proteolysis was more evident in the degradation of sarcoplasmic proteins.