Selected characteristics of dry fermented sausages prepared with quick-dry-slice (QDS process) technology and their comparison with traditional products
| Authors | |
|---|---|
| Year of publication | 2018 |
| Type | Article in Periodical |
| Magazine / Source | JOURNAL OF FOOD PROCESSING AND PRESERVATION |
| MU Faculty or unit | |
| Citation | |
| Web | http://dx.doi.org/10.1111/jfpp.13314 |
| Doi | http://dx.doi.org/10.1111/jfpp.13314 |
| Keywords | CURED MEAT-PRODUCTS; FOOD SAFETY; SYSTEM |
| Description | The aim of the study was to compare selected chemical, microbiological, instrumental, and sensory properties of sliced dry fermented sausages produced using quick-dry-slice (QDS) technology or by the traditional way. The fermentation process took place as standard with both the technologies employed, and the level of lactic acid and acetic acid in the QDS products corresponded to the traditional technology. QDS products showed lower pH value, higher total viable count, and lactic acid bacteria (LAB) count by approximately 1 log cfu/g (p<.05). Species determination of LAB found the presence of only Pediococcus pentosaceus in QDS products, while species of the genus Lactobacillus were also found in samples of the traditional products. The results of instrumental color analysis did not indicate statistically significant differences between the samples. The sensory analysis of the products revealed only minimal differences. |
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