Effect of fermentation and drying temperature on the characteristics of goat meat (Black Bengal variety) dry sausage

A new variety of fermented goat meat sausage was prepared from Black-Bengal goat. Lactic acid bacteria (LAB) Lactobacillus casei (NCIM 2586), Lactobacillus plantarum (NCIM 2083) and Pediococcus pentosaceus (NCIM 2245) were used as starter culture. Effect of temperature during fermentation and drying steps of sausage preparation was studied with respect to change in pH, lactic acid production, proximate composition, sensory characteristics and microbial characteristics in sausage (LAB count and viable aerobic cell count). Decrease in meat pH to 4.7–5.1 and corresponding increase in lactic acid production within 24 h of fermentation indicated potential use of combined starter culture in commercial production of fermented sausage. Among samples fermented at 25, 30 and 35°C, the one at 35°C was mostly acceptable industrially due to its lowest production cycle. The decrease in pH due to formation of lactic acid was directly proportional to the increase in drying temperature from 10 to 15°C. Sample fermented at 30°C, followed by drying at 10°C was the most acceptable sample with respect to sensory characteristics. Lactic bacterial cell count of sausage samples increased from 6.4 to 6.92 – 9.26 log cfu/ml within the fermentation period, then dropped to 6.19 –7.23 log cfu/ml at the end of drying