Chemical composition, safety and quality attributes of traditional cottage sausage

Krzysztof Surówka , Ireneusz Maciejaszek , Kamila Walczak , Maria Walczycka , Surówka Barbara , Magdalena Rzepka , Joanna Banaś


The 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.
Author Krzysztof Surówka (FoFT / DoRaFC)
Krzysztof Surówka,,
- Department of Refrigeration and Food Concentrates
, Ireneusz Maciejaszek (FoFT / DoRaFC)
Ireneusz Maciejaszek,,
- Department of Refrigeration and Food Concentrates
, Kamila Walczak (FoFT / DoRaFC)
Kamila Walczak,,
- Department of Refrigeration and Food Concentrates
, Maria Walczycka (FoFT / DoRaFC)
Maria Walczycka,,
- Department of Refrigeration and Food Concentrates
, Surówka Barbara (VET)
Surówka Barbara,,
- University Centre for Veterinary Medicine UJ-UR
, Magdalena Rzepka (FoFT / DoRaFC)
Magdalena Rzepka,,
- Department of Refrigeration and Food Concentrates
, Joanna Banaś (FoFT / DoRaFC)
Joanna Banaś,,
- Department of Refrigeration and Food Concentrates
Journal seriesCzech Journal of Food Sciences, ISSN 1212-1800, e-ISSN 1805-9317, (N/A 40 pkt)
Issue year2019
Publication size in sheets0.5
Keywords in Englishbiogenic amines; chemical composition; food safety; food quality; microbial contamination; sausage; traditional food
ASJC Classification1106 Food Science
Languageen angielski
Score (nominal)40
Score sourcejournalList
Publication indicators WoS Citations = 0; Scopus SNIP (Source Normalised Impact per Paper): 2018 = 0.714; WoS Impact Factor: 2018 = 0.846 (2) - 2018=1.223 (5)
Citation count*
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FinansowanieSupported by the University of Agriculture in Cracow, Grant No. DS/3703/KChiKS/2018.
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* presented citation count is obtained through Internet information analysis and it is close to the number calculated by the Publish or Perish system.
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