Effects of post-processing treatments on sensory quality and Shiga toxigenic Escherichia coli reductions in dry-fermented sausages
Publikasjonsdetaljer
Tidsskrift : Meat Science , vol. 94 , p. 47–54–8 , 2013
Utgiver : Elsevier
Internasjonale standardnummer
:
Trykt
:
0309-1740
Elektronisk
:
1873-4138
Publikasjonstype : Vitenskapelig artikkel
Sak : 1
Lenker
:
ARKIV
:
http://hdl.handle.net/11250/24...
DOI
:
doi.org/10.1016/j.meatsci.2012...
Har du spørsmål om noe vedrørende publikasjonen, kan du kontakte Nofimas bibliotekleder.
Kjetil Aune
Bibliotekleder
kjetil.aune@nofima.no
Sammendrag
The effects of post-processing treatments on sensory quality and reduction of Shiga toxigenic Escherichia coli (STEC) in three formulations of two types of dry-fermented sausage (DFS; salami and morr) were evaluated. Tested interventions provided only marginal changes in sensory preference and characteristics. Total STEC reductions in heat treated DFS (32 °C, 6 days or 43 °C, 24 h) were from 3.5 to > 5.5 log from production start. Storing of sausages (20 °C, 1 month) gave > 1 log additional STEC reduction. Freezing and thawing of sausages in combination with storage (4 °C, 1 month) gave an additional 0.7 to 3.0 log reduction in STEC. Overall > 5.5 log STEC reductions were obtained after storage and freezing/thawing of DFS with increased levels of glucose and salt. This study suggests that combined formulation optimisation and post-process strategies should be applicable for implementation in DFS production to obtain DFS with enhanced microbial safety and high sensory acceptance and quality.
