THE EFFECT OF SURFACE MOULD APPLICATION TO SELECTED PROPERTIES OF DRY FERMENTED SAUSAGES

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February 2014, vol. 3, special issue 3 (Food Sciences)
pages: 22-27
Article type: Food Sciences of Food Sciences
Abstract: Three batches of dry fermented sausages were prepared. A proportion of the products from each batch were surface-treated with a mould starter culture, with the remaining products being smoked without mould. Physico-chemical analysis, including determination of the content of lactic acid and biogenic amines, was performed on day 35 during the ripening and on the final products (day 65). The sausages with surface mould showed a higher pH value, a higher water activity value and a lower content of D/L-lactic acid. The differences were statistically significant (P ≤ 0.001). A higher content of malondialdehyde (TBARS) was found in products with mould, though the differences determined were not statistically significant. From day 35, statistically significant differences were found in the content of biogenic amines (BA). The highest content was recorded on day 65 in sausages with surface mould, with a content seven times that of the content in the mix immediately after being filled in the casing being recorded. In no case did the sum level of BA exceed 100 mg kg-1.
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