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Suppression of mould growth on dry sausages

Author

Listed:
  • Petr Pipek

    (Department of Food Preservation and Meat Technology, Faculty of Food and Biochemical Technology, Institute of Chemical Technology in Prague, Prague, Czech Republic)

  • Bo-Anne Rohlík

    (Department of Food Preservation and Meat Technology, Faculty of Food and Biochemical Technology, Institute of Chemical Technology in Prague, Prague, Czech Republic)

  • Anna Lojková

    (Department of Food Preservation and Meat Technology, Faculty of Food and Biochemical Technology, Institute of Chemical Technology in Prague, Prague, Czech Republic)

  • Ladislav Staruch

    (Department of Food Science and Technology, Faculty of Chemistry and Food Technology, Slovak University of Technology, Bratislava, Slovak Republic)

Abstract

The effects of two antifungal agents (natamycin, potassium sorbate) were compared on the mould growth on the surface of dry sausages (both heat treated and fermented). The mould growth was studied on fermented sausage Prešporska saláma and heat treated dry sausage Vysočina after the production and during the ripening and storage. Different samples were prepared: two natamycin treated (0.1% and 0.2%) and one potassium sorbate treated (2%), the control sample was not treated. All the samples were inoculated with spores of Penicillium nalgiovense and their germination and growth were monitored. An objective evaluation of the growth was carried out using video image analysis (NIS Element software 2.30). Natamycin proved to be the most efficient in the suppression of mould growth.

Suggested Citation

  • Petr Pipek & Bo-Anne Rohlík & Anna Lojková & Ladislav Staruch, 2010. "Suppression of mould growth on dry sausages," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 28(4), pages 258-263.
    • Handle: RePEc:caa:jnlcjf:v:28:y:2010:i:4:id:121-2010-cjfs
    DOI: 10.17221/121/2010-CJFS
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    References listed on IDEAS

    as
    1. B. Tremlová & P. Štarha, 2003. "Histometric evaluation of meat products - determination of area and comparison of results obtained by histology and chemistry," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 21(3), pages 101-106.
    2. B. Tremlová & P. Štarha, 2002. "Histometric evaluation of meat products - determination of size and number of objects," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 20(5), pages 175-180.
    3. Petr PIPEK & Ladislav STARUCH & Masatoshi IZUMIMOTO, 2008. "Stabilization of minced meat colour by carbon monoxide," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 26(5), pages 333-338.
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    Cited by:

    1. Güzin Kaban & Derya Bayrak, 2015. "The effects of using turkey meat on qualitative properties of heat-treated sucuk," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 33(4), pages 377-383.

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