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Meat Sci. 2015 Oct;108:115-9. doi: 10.1016/j.meatsci.2015.05.002. Epub 2015 May 12.

Microbiological, physicochemical and sensory parameters of dry fermented sausages manufactured with high hydrostatic pressure processed raw meat.

Author information

1
Animalia - Norwegian Meat and Poultry Research Center, P.O. Box 396 Økern, N-0513 Oslo, Norway.
2
Dep. of Food Hygiene and Technology, Veterinary Faculty, University of León, 24071 León, Spain.
3
Teagasc Food Research Centre, Moorepark, Fermoy, Cork, Ireland.
4
Animalia - Norwegian Meat and Poultry Research Center, P.O. Box 396 Økern, N-0513 Oslo, Norway. Electronic address: kathrine.lunde@animalia.no.

Abstract

The aim of this trial was to describe physicochemical, microbiological and organoleptic characteristics of dry fermented sausages produced from high hydrostatic pressure (HHP) pre-processed trimmings. During ripening of the meat products pH, weight, water activity (aw), and several microbiological parameters were measured at zero, eight, fifteen days and after 6weeks. Sensory characteristics were estimated at day 15 and after six weeks by a test panel by using several sensory tests. Enterobacteriaceae were not detected in sausages from HHP-processed trimmings. Fermentation was little affected, but weight and aw of the HHP-processed sausages decreased faster during ripening. HHP-treated sausages were consistently less favoured than non HHP-treated sausages, but the strategy may be an alternative approach if the process is optimized.

KEYWORDS:

Dry-fermented sausages; Food safety; High hydrostatic pressure processing; Sensory analysis

PMID:
26093224
DOI:
10.1016/j.meatsci.2015.05.002
[Indexed for MEDLINE]

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