Utilization of Various Carbohydrates in Fermented Sausage

Various carbohydrates were tested for suitability as fermentable substrates in sausage mixes inoculated with a frozen concentrate starter culture of Pediococcus acidilactici . For sausages containing 1% of carbohydrate, fermentations at 38°C for 24 hr showed similar rates of pH reduction (approx 6.0 initial to 4.7 final) and lactic acid ýields (0% initial to 0.9% final) for dextrose and sucrose. Maltose yielded 78% as much acidity as dextrose and the final sausage mix had a pH of 4.95. Although a 24 hr pH reduction from approx 5.95 (initial) to 5.25 (final) occurred with lactose and dextrin usage, the final lactic acid levels were not significantly (P < 0.05) different from that of a control mix containing no added carbohydrate : The fermentation of mixes with corn syrups (DE 29, 43, 54.5, 63) showed that a greater pH reduction and higher lactic acid accumulation developed as the quantity of the “simpler” carbohydrate fraction in each syrup increased. In comparison to two control sausages (0% and 1% dextrose), sausages with 2% corn syrups (DE 29 and DE 63) had significantly (P < 0.05) lower shear values after 10 days of drying. No significant differences occurred in weight losses over a 30‐day drying period.