COMPREHENSIVE ASSESSMENT OF THE INFLUENCE OF STARTER CULTURES AND CASINGS ON THE QUALITY OF "ZOLOTYSTA" SALAMI

Abstract

In modern sausage production, starter bacterial cultures are widely used to enable targeted control of the fermentation process, accelerate technological procedures, and obtain high-quality products. The aim of this study was to determine the impact of various starter cultures and types of sausage casings on a range of technologically significant quality indicators in the production of dry-cured salami «Zolotysta». The research was conducted at the premises of individual entrepreneur V.G. Kolesnik, trademark «Ovidopolski Sausages». To study and research the peculiarities of the technology for producing Zolotysta salami dry-cured sausage, the main minced meat, prepared according to the recipe, was divided into four equal parts by weight, and further technological processes were carried out in accordance with the characteristics and recommendations for the use of specific starter cultures and casings. The research showed that the use of the Bactoflavor SafePro® Flora Italia LC starter culture allows for a shorter maturation period and improves the taste, color, and texture of the sausages. Although BioSTART Plus 50 slows the process, it promotes faster meat batter tightening, more active pH reduction, and consistent ripening. The collagen casing Fabios demonstrated better physical-mechanical and hygienic properties, while the polymer casing NaloFerm, despite extending the maturation time, had a positive effect on appearance, shape stability, and aromatic characteristics of the product. The best organoleptic scores were observed in samples made with the combination of Bactoflavor SafePro® Flora Italia LC and NaloFerm casing. BioSTART Plus 50 led to a more intense reduction in moisture and acidity, whereas Bactoflavor SafePro® Flora Italia LC ensured stable pH levels and contributed to a milder flavor profile. The highest microbiological activity and concentration of lactic acid bacteria were found in samples from groups I and III, indicating the effective action of Bactoflavor SafePro® Flora Italia LC. In contrast, samples from groups II and IV showed lower microbiological values, likely due to the use of BioSTART Plus 50 or the NaloFerm casing, which may partially suppress microbial development.