Chemical composition, safety and quality attributes of traditional cottage sausage
Krzysztof Surówka , Ireneusz Maciejaszek , Kamila Walczak , Maria Walczycka , Surówka Barbara , Magdalena Rzepka , Joanna Banaś
AbstractThe characteristic features of traditional cottage sausage were analysed. In addition, the extent to which manufacturers create product diversity on the market was investigated, along with potential health risks of the product to consumers. The samples had high overall sensory scores. The average level of fat slightly exceeded 28%, cholesterol content was in the range of 435.4–1220.3 mg/kg and salt content was 1.53–2.77%. Some manufacturers do not cure their product, but about 20% of them apply nitrites above the level of 150 mg/kg. Due to their relatively high pH level (5.76–6.60) and water activity (0.95–0.98), Polish cottage sausage can be a medium which encourages the growth of microorganisms; however, pathogenic bacteria were not found. Histamine was detected in only 42% of the samples, at the low level of 2.6 to 34.2 mg/kg. Principal Component Analysis (PCA) was applied and the dominant variables were specified for particular PCs.
|Journal series||Czech Journal of Food Sciences, ISSN 1212-1800, e-ISSN 1805-9317, (N/A 40 pkt)|
|Publication size in sheets||0.5|
|Keywords in English||biogenic amines; chemical composition; food safety; food quality; microbial contamination; sausage; traditional food|
|Publication indicators||= 0; : 2018 = 0.714; : 2018 = 0.846 (2) - 2018=1.223 (5)|
|Finansowanie||Supported by the University of Agriculture in Cracow, Grant No. DS/3703/KChiKS/2018.|
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