Quality and autochthonous microbiota of dry-cured sheep ham from western Balkans

Abstract

Dry-cured sheep ham is a traditional product of Western Balkans. It is prepared by dry curing specially treated whole sheep carcasses which are smoked for a short time and spontaneously fermented in air under uncontrolled conditions. Lactic acid bacteria (LAB) play a key role in defining the quality and organoleptic characteristics of dry-cured sheep ham. The aim of this research was to investigate the chemical parameters of drycured sheep ham quality as well as the isolation and preliminary categorization of LAB. To this end, samples of dry-cured sheep ham were obtained from nine sheep of average age of about five years, from three households from the geographical area Sjenica (Western Serbia). Physicochemical analysis has determined the content of water, protein, fat, mineral matter, water activity and pH values in the product. Phenotypic characterization of LAB isolated from dry-cured sheep ham was based on the general morphology of the cell, physiological tests and sugar fermentation patterns of LAB isolates. 124 isolates of LAB were preliminary identified as Lactobacillus curvatus , Lactobacillus sakei and Enterococcus faecium . Chemical analysis confirmed a harmonious relationship between the quality parameters of dry-cured sheep ham.