Physicochemical and biochemical responses of fermented chicken sausages to starter cultures and cooking methods

Abstract

This study evaluated physicochemical and biochemical responses of fermented chicken sausages to starter cultures and cooking methods. Sausages inoculated with Lactobacillus plantarum (1-3%) or yoghurt culture (1-3%) were fermented at 25-28 °C to pH ≤5.2, ripened at 10 °C, then oven-cooked, smoked, or oven-smoked. Fermentation decreased pH (~6.25→4.76-4.88), increased titratable acidity (~0.44-0.45%), and raised degree of hydrolysis (~12.5→34-38%), with higher inoculum producing greater proteolysis. During ripening (0-3 d), pH stabilized (4.70-4.85) with modest increases in acidity and hydrolysis. Fermented treatments showed lower water activity and tyrosine values than controls, indicating improved microbial stability and controlled proteolysis. Antioxidant capacity (DPPH, ABTS) was highest after smoking, especially with 3% yoghurt culture. SDS-PAGE verified loss of high-molecular-weight proteins and accumulation of peptides. Overall, starter selection and smoking acted synergistically to enhance safety, shelf life, and functional quality, providing a process framework for optimized chicken fermented sausages.