Italian-Type Sausage Quality Data for Starter Culture and Substrate Evaluation
by Elizandro Vedovatto
Available on 1 platform
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Description
A study evaluated the influence of different starter cultures (S. xylosus, S. carnosus, L. sakei, L. plantarum) combined with glucose substrate concentrations of 40.5% and 99.5% on Italian-Type Sausage properties. The research, authored by Elizandro Vedovatto, assessed physicochemical, microbiological, and sensory characteristics during processing and a 60-day shelf life. The sample with 40.5% substrate and S. carnosus and L. sakei cultures received the best sensory grades and acceptance.
Use Cases
Predicting sensory acceptance scores based on starter culture and substrate combinations mentioned in the description.
Modeling the relationship between physicochemical parameters (moisture, protein, fat) and starter culture performance.
Analyzing microbiological safety over a 60-day shelf life for different fermentation conditions.
Optimizing fermentation recipes by correlating nitrite/nitrate levels with starter culture types and substrate concentrations.
Strengths
Data includes a controlled experiment with four distinct starter cultures and two substrate concentrations.
Evaluation covers multiple quality dimensions: physicochemical, microbiological, and sensory over a 60-day shelf life.
Specific sensory results identify the optimal combination (40.5% substrate with S. carnosus and L. sakei).
Limitations
Row count is unknown, which may limit suitability assessment.
Column-level documentation is absent; field semantics must be inferred after download.
Last update date is unknown; freshness unverified.
Provenance
Source
paperswithcode
Collection Method
Experimental study involving sausage processing and laboratory analysis.