Abstract

Petrovská klobása is traditional dry fermented sausage with intense red color, what differentiate it from other products of the same type. Very important factor in traditional sausage production is smoking, providing unique surface color of Petrovská klobása. On the other hand, smoking produces certain types of potentially carcinogenic chemicals, such as polycyclic aromatic hydrocarbons (PAH). Having in mind that assignment of the science is to help in transition of production from small household conditions to industrial ones, primarily with shortening fermentation and ripening time, and keeping the standard quality of the product the main aims of this work were to investigate the effects of autochthonous starter culture (Staphylococcus xylosus) addition on color formation of Petrovská klobása; and to determine the content of PAH in Petrovská klobása smoked in industrial conditions. Instrumental color characteristics (CIE L*a*b* system), contents of 13 US-EPA PAH (from Environmental Protection Agency list), pH values and moisture contents were determined during the processes of smoking, drying and ripening (throughout 60 days of production). Sensory evaluation of color was performed additionally, at the end of drying period (day 60 of production). Dry fermented sausages produced with addition of autochthonous starter culture had significantly (P < 0.05) higher value of redness-a* (27.94) and better sensory score (P < 0.05) for color (4.3) comparing to control group of sausages (25.23; 3.9, respectively) at the end of drying period. Results of this study demonstrated that addition of S. xylosus had positive effect on color of the Petrovská klobása. Contents of benzo[a]pyrene and PAH4 were below the limits of detection in all analyzed samples of Petrovská klobása smoked in industrial conditions (2 days per 5 hour). These results indicated the safety of sausages produced in this manner, from the PAH point of view.

• Highlights

• Effect of autochthonous starter culture on color of dry fermented sausages was analyzed

• Staphylococcus xylosus had positive effect to color of the Petrovská klobása

• BaP and PAH4 values were below the limit of detection in samples of Petrovská klobása

• Sausages smoked in industrial conditions (2 day per 5 hour) were safety from the PAH point of view

摘要

Petrovská klobása是传统的干发酵香肠，具有浓郁的红色，与其他同类产品不同。传统香肠生产中非常重要的因素是熏制，这为Petrovská klobása提供了独特的表面颜色。另一方面，吸烟会产生某些类型的潜在致癌化学物质，例如多环芳烃 (PAH)。考虑到科学的任务是帮助生产从小型家庭条件到工业条件的转变，主要是缩短发酵和成熟时间，并保持产品的标准质量，这项工作的主要目的是调查效果本土发酵剂培养物（Staphylococcus xylosus) 对Petrovská klobása颜色形成的补充；并确定在工业条件下熏制的Petrovská klobása中 PAH 的含量。仪器颜色特征（CIE L*a*b*系统）、13 种 US-EPA PAH 的含量（来自环境保护署清单）、pH 值和水分含量在熏制、干燥和成熟过程中（整个 60 天的生产）。在干燥期结束时（生产的第 60 天）另外进行颜色的感官评估。添加本土发酵剂生产的干发酵香肠具有显着（P < 0.05）更高的红度值 - a*(27.94) 和更好的感官评分 (P < 0.05) 与干燥期结束时的香肠对照组 (25.23; 3.9) 相比 (4.3)。这项研究的结果表明，添加木糖链球菌对Petrovská klobása的颜色有积极影响。在工业条件下（每 5 小时 2 天）抽吸的Petrovská klobása的所有分析样品中，苯并[a]芘和 PAH4 的含量均低于检测限。从 PAH 的角度来看，这些结果表明以这种方式生产的香肠的安全性。

• 强调

• 原地发酵剂培养对干发酵香肠颜色的影响分析

• 木糖葡萄球菌对Petrovská klobása的颜色有积极影响

• 在Petrovská klobása样品中，BaP 和 PAH4 值低于检测限

• 从 PAH 的角度来看，在工业条件下（每 5 小时 2 天）熏制的香肠是安全的