Evaluation of the Nutritional Quality and Shelf Life of Fermented Processed Sheep Salami Inoculated with <i>Lactobacillus casei</i> and <i>Lactobacillus paracasei</i>

Abstract

The aim of this study was to produce two fermented processed foods made from sheep meat, one of them inoculated with the probiotic Lactobacillus casei and the other with Lactobacillus paracasei, evaluating their microbial growth, viability, and the efficiency of these microorganisms as bioconservants. To that effect, physicochemical, physical, and microbiological analyses were carried out, as well as a count of lactic acid bacteria (LAB). The results regarding the physicochemical and physical characteristics were in accordance with Brazilian legislation, except for the humidity and carbohydrate analysis and water activity, the values of which were not in accordance with the legislation. However, the microbiological results regarding the pathogenic microorganisms’ growth were within the standard established in the legislation until the end of the time of analysis. Regarding the presence of probiotics, both fermented processed foods had values higher than 107 CFU/g relative to LAB count until the limit of 84 days. From these results, it can be concluded that the probiotics are viable, showing bioconservative activity and proper consumption conditions, since they are in conformity with the legislation.

Keywords

• meat product
• lactic acid bacteria
• probiotics