Effect of spices commercial mixture with GDL on the quality of fermented dry-cured sausages


  • Miroslav Kročko Slovak University of Agriculture in Nitra, Faculty of Biotechnology and Food Sciences, Department for Evaluation and Processing of Animal Products, Tr. A. hlinku 2, 949 76 Nitra
  • Margita Čanigová Slovak University of Agriculture in Nitra, Faculty of Biotechnology and Food Sciences, Department for Evaluation and Processing of Animal Products, Tr. A. hlinku 2, 949 76 Nitra
  • Viera Ducková Slovak University of Agriculture in Nitra, Faculty of Biotechnology and Food Sciences, Department for Evaluation and Processing of Animal Products, Tr. A. hlinku 2, 949 76 Nitra
  • Ondřej Bučko Slovak University of Agriculture in Nitra, Faculty of Agrobiology and Food resources, Department for Animal Husbandry, Tr. A. hlinku 2, 949 76 Nitra




GdL, dry-fermented sausages, starter culture, colour, sensory evaluation


The main fermented meat products are fermented sausages in which lactic acid bacteria (LAB) are the essential agents of the ripening process. Their application as starter organisms ensures the dominance of the starter during the whole ripening process. However, when no starter cultures are used, direct addition of acids like a glucono-delta-lactone (GdL) is preferred. The goal of this study was to determine the influence of commercial spices mixtur (containing GdL) on selected technological parameters of fermented dry-cured sausages - Danube sausage in comparison with currently available conventional spices. Comparison was evaluated also with addition of starter cultures. Determinations of technological (value of pH, water activity, color) and microbiological properties (count of Lactobacillus spp., Enterobacteriaceae family, yeasts and moulds) were realized after 24 hours, 5 and 30 days. The sensory analysis of sausages was carried out after 30 days of ripening process. In sausages with the addition of commercial spice mixture in combination with starter culture were determined the lowest values of pH and aw at the end of ripening process (30 days). Bacteria of Enterobacteriaceae family were occurred in the samples with the addition of currently available conventional spices at the beginning of ripening, but after 5 days of ripening were bacteria of this family not detected. The counts of yeasts in analyzed samples were not detected. Counts of LAB at the end of ripening proccess (30 days) were lower in coparison with result obtained after 5 days; however their count was comparable with count determined at the beginig of the ripening. Our results show, that the combination of starter culture and commercial spice mixture containig GdL may cause excesive sour taste and sensory defect of dry fermented meat products.


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How to Cite

Kročko, M. ., Čanigová, M. ., Ducková, V. ., & Bučko, O. . (2016). Effect of spices commercial mixture with GDL on the quality of fermented dry-cured sausages. Potravinarstvo Slovak Journal of Food Sciences, 10(1), 295–299. https://doi.org/10.5219/603

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