Effect of storage temperature on the quality of dry fermented sausage Poličan

Josef Kameník, Alena Saláková, Gabriela Bořilová, Zdeněk Pavlík, Eva Standarová and Ladislav Steinhauser
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Josef Kameník: Department of Meat Hygiene and Technology and
Alena Saláková: Department of Meat Hygiene and Technology and
Gabriela Bořilová: Department of Meat Hygiene and Technology and
Zdeněk Pavlík: Department of Meat Hygiene and Technology and
Eva Standarová: Department of Milk Hygiene and Technology, Faculty of Veterinary Hygiene and Ecology, University of Veterinary and Pharmaceutical Sciences in Brno, Brno, Czech Republic
Ladislav Steinhauser: Department of Meat Hygiene and Technology and

Czech Journal of Food Sciences, 2012, vol. 30, issue 4, 293-301

Abstract: The influence of different storage temperatures (5°C and 15°C) on the quality of vacuum-packed dry fermented sausage Poličan was determined. The salami mixture, finished salamis (the maturing period of 30 days), and salamis stored for 30, 60, 90, and 120 days were analysed. The analyses performed (physical/chemical, sensory, microbiological) found no differences in sensory properties or basic physical/chemical and microbiological parameters in the products after storage under different temperature conditions for 120 days. When stored at 15°C, the total content of biogenic amines in samples was higher than that for samples stored at 5°C with statistical differences P ≤ 0.05. If the principles of good manufacturing practice are observed at all phases of the technological process, the storage temperature of 15°C does not represent a risk as the consequent concentration of biogenic amines and polyamines remains extremely low.

Keywords: vacuum-packed products; oxidation changes; sensory evaluation; biogenic amine and polyamine content; chemical parameters (search for similar items in EconPapers)
Date: 2012
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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:30:y:2012:i:4:id:284-2011-cjfs

DOI: 10.17221/284/2011-CJFS

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