Hygienic Quality and Shelf Life of a Moroccan Cooked (Kosher) Sausage

Abstract

Sensory, physicochemical and microbiological changes in Moroccan cooked kosher sausages stored at 6°C and 25°C were monitored over 35 days. Kosher sausages were very prone to changes in microbial status, as a result of high pH and water activity-values (aw-values) after processing. After 3 days of storage at 25°C and 1 week at 6°C the microbial colonies increased distinctively. Sensory changes were only detectable after the seventh day at 25°C. At 6°C, these sausages kept their sensorial characteristics. Levels of total volatile basic nitrogen were lower in the kosher sausages at 6°C than in those kept at 25°C. Changes at 25°C affected the quality of kosher sausage and limited the shelf life. From these results it can be concluded that storage at 25°C (ambient temperature) for 3 days or at 6°C (chilling) for 7 days without sensory changes is possible.

Consumer Perceptions of Kosher Products

“…However, some studies indicate that certain kosher practices may increase microbial contamination, while others show opposite results (see for example, Collobert et al 1990, Clouser et al 1995aand 1995b, Daoudi et al 1995, Hajmeer et al 2000, Kim and Doores 1993a, 1993band 1993c, Pitcovski et al 1994. It should be noted that comparing such data is not a straightforward task-since the studies are typically based on only one stage of the food processing (e.g., de-feathering, salting, etc.…”