Marisa Jatupornpipat and Payom Keatikumjorn

pp. 1145 - 1152

Abstract

The effect of kefir starter from Wilderness Family Naturals Company on the initial formulation of Thai fermented sausage were evaluated. The differences found among batches in the main microbial populations and pH were not significant. Only, the total acid of batch D (added the kefir starter 15 ml) was
significantly higher (P<0.05) than those of batches C, A and B. (control : not added the kefir starter, added the kefir starter 1 and 7 ml. respectively). The odour, flavor and overall acceptability of the B batch was different from those of the other three (P<0.05), C , A and D, which were very similar to each other (P>0.05). It is concluded that the addition of kefir starter (7 ml) could be useful to improve the final quality of Thai fermented sausages. The addition of kefir starter that initiates rapid acidification of the raw meat and that leads to a desirable sensory quality of the end-product are used for the production of fermented sausages, and represents a way of improving and optimizing the sausage fermentation process and achieving tastier, safer, and healthier products.