Chemical composition, safety and quality attributes of traditional cottage sausage

Krzysztof Surówka, Ireneusz Maciejaszek, Kamila Walczak, Maria Walczycka, Barbara Surówka, Magdalena Rzepka and Joanna Banaś
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Krzysztof Surówka: Department of Refrigeration and Food Concentrates, Faculty of Food Technology, University of Agriculture in Krakow, Krakow, Poland
Ireneusz Maciejaszek: Department of Refrigeration and Food Concentrates, Faculty of Food Technology, University of Agriculture in Krakow, Krakow, Poland
Kamila Walczak: Department of Refrigeration and Food Concentrates, Faculty of Food Technology, University of Agriculture in Krakow, Krakow, Poland
Maria Walczycka: Department of Refrigeration and Food Concentrates, Faculty of Food Technology, University of Agriculture in Krakow, Krakow, Poland
Barbara Surówka: University Centre of Veterinary Medicine UJ-UR, Kracow, Poland
Magdalena Rzepka: Department of Refrigeration and Food Concentrates, Faculty of Food Technology, University of Agriculture in Krakow, Krakow, Poland
Joanna Banaś: Department of Refrigeration and Food Concentrates, Faculty of Food Technology, University of Agriculture in Krakow, Krakow, Poland

Czech Journal of Food Sciences, 2019, vol. 37, issue 5, 325-331

Abstract: The characteristic features of traditional cottage sausage were analysed. In addition, the extent to which manufacturers create product diversity on the market was investigated, along with potential health risks of the product to consumers. The samples had high overall sensory scores. The average level of fat slightly exceeded 28%, cholesterol content was in the range of 435.4-1220.3 mg/kg and salt content was 1.53-2.77%. Some manufacturers do not cure their product, but about 20% of them apply nitrites above the level of 150 mg/kg. Due to their relatively high pH level (5.76-6.60) and water activity (0.95-0.98), Polish cottage sausage can be a medium which encourages the growth of microorganisms; however, pathogenic bacteria were not found. Histamine was detected in only 42% of the samples, at the low level of 2.6 to 34.2 mg/kg. Principal Component Analysis (PCA) was applied and the dominant variables were specified for particular PCs.

Keywords: biogenic amines; chemical composition; food safety; food quality; microbial contamination; sausage; traditional food (search for similar items in EconPapers)
Date: 2019
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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:37:y:2019:i:5:id:135-2019-cjfs

DOI: 10.17221/135/2019-CJFS

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Czech Journal of Food Sciences is currently edited by Ing. Zdeňka Náglová, Ph.D.

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