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

Author

Listed:
  • 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)

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.

Suggested Citation

  • Josef Kameník & Alena Saláková & Gabriela Bořilová & Zdeněk Pavlík & Eva Standarová & Ladislav Steinhauser, 2012. "Effect of storage temperature on the quality of dry fermented sausage Poličan," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 30(4), pages 293-301.
    • Handle: RePEc:caa:jnlcjf:v:30:y:2012:i:4:id:284-2011-cjfs
    DOI: 10.17221/284/2011-CJFS
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