Fermented salami-type meat sausage with Lacticaseibacillus paracasei and plantextract of rosemary (Rosmarinus officinalis L.) and green tea (Camellia sinensis)

Abstract

The aim of the study was to develop a salami-type meat sausage enriched with the probiotic bacteria Lacticaseibacillus paracasei and a mixed plant extract containing rosemary (Rosmarinus officinalis L.) and green tea (Camellia sinensis) and to evaluate its physicochemical and microbiological characteristics. In the study, salami-type meat sausages were developed and divided into 11 equal portions, which were added with different concentrations of mixed extract (1–3.4%) and probiotic (1.5–3.5%), totaling 11 formulations according to a Central Composite Rotating Design. Lipid oxidation, instrumental color, pH, aw, and microbiological analyses (count of lactic acid bacteria, thermotolerant coliforms, coagulase-positive staphylococci, and Salmonella) were performed to evaluate the developed products. There was a significant effect of varying the mixed extract and probiotic concentration on the lipid oxidation, color parameters, and lactic acid bacteria count responses. Lower lipid oxidation values were observed in the combination of lower concentrations of mixed extract (0.5–1.5%) with intermediate concentrations of the probiotic (2.25–2.75%). All formulations contained lactic acid bacteria above 8 Log10 CFU/g throughout the shelf life. It was concluded that the addition of L. paracasei to salami-type sausage is viable and, in combination with the mixed extract of rosemary and green tea, can inhibit lipid oxidation.