Effect of storage temperature on the quality of dry fermented sausage Poličan

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62157124%3A16270%2F12%3A43871118" target="_blank" >RIV/62157124:16270/12:43871118 - isvavai.cz</a>
Result on the web
<a href="http://www.agriculturejournals.cz/publicFiles/66436.pdf" target="_blank" >http://www.agriculturejournals.cz/publicFiles/66436.pdf</a>
DOI - Digital Object Identifier
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Result language
angličtina
Original language name
Effect of storage temperature on the quality of dry fermented sausage Poličan
Original language description
The influence of different storage temperatures (5 degrees C and 15 degrees C) on the quality of vacuum-packed dry fermented sausage Polican was determined. The salami mixture, finished salamis (the maturing period of 30 days), and salamis stored for 30,60, 90, and 120 days were analysed. The analyses performed (physical/chemical, sensory, microbiological) found no differences in sensory properties or basic physical/chemical and microbiological parameters in the products after storage under different temperature conditions for 120 days. When stored at 15 degrees C, the total content of biogenic amines in samples was higher than that for samples stored at 5 degrees C with statistical differences P { 0.05. If the principles of good manufacturing practice are observed at all phases of the technological process, the storage temperature of 15 degrees C does not represent a risk as the consequent concentration of biogenic amines and polyamines remains extremely low.
Czech name
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Czech description
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Type
J<sub>x</sub> - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)
CEP classification
GM - Food industry
OECD FORD branch
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Publication year
2012
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

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