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Maple syrup as carbohydrate source in dry sausage fermentation
- Delaquis, P.J., Fontaine, J., Dussault, F., Champagne, C.P.
- Journal of food science 1993 v.58 no.5 pp. 981-990
- pork, sausages, fermentation, maple syrup, dietary carbohydrate
- Maple syrup was substituted for the glucose-sucrose component of a standard dry sausage formulation to assess its feasibility in fermented meat product manufacture. Sausage batters containing either type carbohydrate were inoculated with a mixed starter culture containing Lactobacillus plantarum, Pediococcus acidilactici and Micrococcus varians. Similar acidification patterns were observed in fermenting batters containing glucose-sucrose mixtures or maple syrup, and processing yields were unaffected by carbohydrate type. However, instrumental texture measurements (shear and compression forces) revealed that sausage made with maple syrup was significantly firmer than the standard product (P < 0.05). Maple syrup could be used in the manufacture of novel fermented meat products.