Microbiological and sensory quality changes in blood pancakes and cooked ring sausage during storage

Microbial profile of buffalo sausage during processing and storage

“…It was reported that cooked sausages stored aerobically at 5°C remain in edible condition for an average of 10 days (Pohja, Hermonen, & Nurmi, 1964). In a study on vacuum packed cooked ring sausage during storage, a shelf life of 20-28 days (Korkeala et al, 1985) and 43 days (Korkeala, Lindroth, Ahvenainen, & Alanko, 1987) has been found. A shelf life of 49 days in frankfurter sausage packed in CO 2 was recorded (Blickstad & Molin, 1983).…”

“…In nitrogen packed sausage, increase in TPC was more from 4th day onwards. It was reported that the mean aerobic plate count (APC) of the cooked ring sausages one day after processing was 1.0 · 10 3 cfu/ g and the APC was 5.60 log/g on the sell-by date and 5.84 log/g after 7 days after the sell-by date in vacuum (Korkeala, Lindroth, Suihko, Kuhmonen, & Penttila, 1985). In a study on frankfurter sausage total aerobic count packed in vacuum and stored at 4°C was found to be 1.7 log cfu/g at 0 day, 2.6 log cfu/g in N 2 and 2.6 log cfu/g in CO 2 after 48 day storage (Blickstad & Molin, 1983).…”

Effect of packaging technology on microbiological and sensory quality of a cooked blood sausage, Morcela de Arroz, from Monchique region of Portugal

“…Once MA was produced at one industry that produces dry-cured meat products, it is acceptable to consider that the contamination of MA was made from the house flora of the industry, composed mainly by Gram positive bacteria, particularly LAB (Mäkelä & Korkeala, 1987). The total viable counts might be also composed by spore formers that survived to the heat treatment (Korkeala, Lindroth, Suihko, Kuhmonen, & Penttilä, 1985). The behavior of total viable counts (MTVC and PTVC) was similar along the experiment, without a clear pattern of differences between MA packaged with different technologies.…”

Microbiological Spoilage and Contamination of Vacuum-Packaged Cooked Sausages

“…Sen-sausages are found to be especially spoiled . In vacuumsory changes are produced by lactic acid bacterial growth on packaged vienna sausages, the mean pH values decrease d the surface of the sausages (37,40,41,42,89). In addition to from 6 .1 (unspoiled samples) to 4 .8 to 4 .6 (spoiled samples) the sensory changes in the sausages, changes in the drip (88) .…”

“…taste are the main undesirable sensory qualities produced a s Species of Enterobacteriaceae, Brochothrix theretoa result of spoilage of vacuum-packaged cooked sausage s sphacta, yeast and mold counts have generally been found to (37,42,72,88) . Deterioration of desirable sensory qualitie s be very low in whole sausages (10,12,13,40,59,88) .…”