Lipolytic starter culture effects on production of free fatty acids in fermented sausages

Fermented sausages, inoculated with lipolytic and non lipolytic starter cultures and a control containing glucono-δ-lactone (GDL) and an antibiotic mixture were prepared. The sausages were analyzed on the basis of color, pH, water activity, weight loss, moisture and fat contents. Microbiological analyses were performed to measure total viable counts, lactobacilli and, staphylococci and micrococci. The increase in total and individual free fatty acids, and lipid oxidation was monitored. Results showed no difference (p>0.05) in the level of free fatty acids between treatments, indicating that lipolysis was most likely due to endogenous meat enzymes.