DBPapers
DOI:10.5593/SGEM2013/BF6/S25.001

A STUDY CONCERNING SOME CHANGES THAT OCCUR DURING THE MEAT FERMENTATION PROCESS USING THE STATISTICAL MODELS AND THERMAL ANALYSIS

O. Draghici, A. Sipos
Tuesday 6 August 2013 by Libadmin2013

References: 13th SGEM GeoConference on Nano, Bio And Green – Technologies For A Sustainable Future, www.sgem.org, SGEM2013 Conference Proceedings, ISBN 978-619-7105-06-3 / ISSN 1314-2704, June 16-22, 2013, 77 - 84 pp

ABSTRACT

Starter cultures can be used in obtaining the dry-cured meat products in order to form the texture, color and flavour desired. In the present study we used a mixture of bacteria, namely: Lactobacillus sakei, Pediococcus pentosaceus, Staphylococcus carnosus and Staphylococcus xylosus. They are characterized by: medium speed texturizing and also medium power acidyfying. To improve the lactic fermentation processes by eliminating the influence of water activity as a restricted factor, bacteria were added as a suspension consisted by beef and water. Saccharose was used as a fermentable sugar. The fermentation process was leaded at a 18°C temperature until the pH drops to 4.9. The batch fermentation was made in a bioreactor that allowed to control and monitoring on-line the pH and oxygen content in the medium. Base on these experimental data a statistical model was developed.
In parallel, was using the thermal analysis with the aim to highlight the transformations suffered by meat proteins. If differential scanning calorimetry thermograms at the beginning were showed three peaks corresponding to the meat proteins thermal denaturing namely: 57.68°C, 63.83°C and 78.43°C, after 24 hours of fermentation could be seen a single peak at 69.15°C. This observation can be explained by the fact that during the fermentation the meat proteins have suffered biochemical transformations on the one hand by the action of the specific enzymes’ meat and secondly under the action of the enzymatic equipment of bacteria from the culture used. In the same time the structure of protein conformational has changed occur to the pH changes.
This study will allowed us to improve the statistical model with data experiences by more than five temperature fermentation behaviour and to propose a new design in control the technological process.

Keywords: starter culture, meat proteins, lactic fermentation, statistical model