Lücke, Friedrich-Karl; Raabe, Christina and Hampshire, Jörg (2007) Changes in sensory profile and microbiological quality during chill storage of cured and uncured cooked sliced emulsion-type sausages. Paper at: 3rd QLIF Congress: Improving Sustainability in Organic and Low Input Food Production Systems, University of Hohenheim, Germany, March 20-23, 2007.
Nine batches of cooked sliced emulsion type sausages, produced from organic meat with or without the use of nitrite, were packed under N2/CO2 (7:3) and vacuum, respectively, and stored at 8°C. During two weeks of storage, the microbiological quality was determined, as well as the sensory quality by using profile analysis. The spoilage flora consisted of lactic acid bacteria and Brochothrix thermosphacta, without clear evidence of an inhibitory effect of nitrite on the growth of these organisms. The sensory profile showed an increase of the sour and rancid aroma and flavour, in parallel to the growth of these microorganisms. These changes were more pronounced in the batches prepared without nitrite. Spots of red discolourations were occasionally observed during storage of uncured sausage slices. These may have been caused by reduction of traces of nitrate from spices by psychrotrophic Enterobacteriaceae.
|EPrint Type:||Conference paper, poster, etc.|
|Type of presentation:||Paper|
|Keywords:||processing, food quality, curing agents|
|Subjects:||Food systems > Processing, packaging and transportation|
|Research affiliation:||International Conferences > 2007: 3rd QLIF Congress > 5 Processing Strategies|
|Deposited By:||Lücke, Dr Friedrich-Karl|
|Deposited On:||14 Apr 2007|
|Last Modified:||12 Apr 2010 07:34|
|Refereed:||Peer-reviewed and accepted|
|Additional Publishing Information:||The final version of this paper is published in: |
Niggli, Urs; Leifert, Carlo; Alföldi, Thomas; Lück, Lorna and Willer, Helga, Eds. (2007) Improving Sustainability in Organic and Low Input Food Production Systems. Proceedings of the 3rd International Congress of the European Integrated Project Quality Low Input Food (QLIF). University of Hohenheim, Germany, March 20 – 23, 2007. Research Institute of Organic Agriculture FiBL, CH-Frick. http://orgprints.org/10417/
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