MICROBIAL AND SENSORY CHARACTERISTICS OF A FERMENTED SAUSAGE EXTENDED WITH CARBOHYDRATE MATERIALS

ABSTRACT Microbial and sensory properties of a fermented sausage, substituted 24% w/w with gelatinized corn starch were studied. The results showed no significant differences in lactic acid bacteria populations between extended samples and the controls, but higher counts of Brochothrix thermosphacta and pseudomonas in extended samples. Results did not indicate any significant differences in odor and flavor, but a difference in texture. A sensory profile diagram of both treatments was obtained, showing the main sensory notes of the products. From the sensory analysis, it was concluded that starch addition up to the levels applied only alter the texture.