Selected characteristics of dry fermented sausages prepared with quick-dry-slice (QDS process) technology and their comparison with traditional products

KAMENÍK, Josef, Alena SALÁKOVÁ, Radka HULÁNKOVÁ, Marta DUŠKOVÁ, Gabriela BOŘILOVÁ, Ondrej ŠEDO and Ladislav STARUCH. Selected characteristics of dry fermented sausages prepared with quick-dry-slice (QDS process) technology and their comparison with traditional products. JOURNAL OF FOOD PROCESSING AND PRESERVATION. 2018, vol. 42, No 1, p. "e13314", 10 pp. ISSN 0145-8892. Available from: https://dx.doi.org/10.1111/jfpp.13314.

Basic information

• Original name: Selected characteristics of dry fermented sausages prepared with quick-dry-slice (QDS process) technology and their comparison with traditional products
• Authors: KAMENÍK, Josef (203 Czech Republic), Alena SALÁKOVÁ (203 Czech Republic), Radka HULÁNKOVÁ (203 Czech Republic), Marta DUŠKOVÁ (203 Czech Republic), Gabriela BOŘILOVÁ (203 Czech Republic), Ondrej ŠEDO (203 Czech Republic, guarantor, belonging to the institution) and Ladislav STARUCH (703 Slovakia).
• Edition: JOURNAL OF FOOD PROCESSING AND PRESERVATION, 2018, 0145-8892.

Other information

• Original language: English
• Type of outcome: Article in a journal
• Field of Study: 21101 Food and beverages
• Country of publisher: United States of America
• Confidentiality degree: is not subject to a state or trade secret
• WWW: URL
• Impact factor: Impact factor: 1.288
• RIV identification code: RIV/00216224:14310/18:00103316
• Organization unit: Faculty of Science
• Doi: http://dx.doi.org/10.1111/jfpp.13314
• UT WoS: 000419383100001
• Keywords in English: CURED MEAT-PRODUCTS; FOOD SAFETY; SYSTEM
• Tags: rivok

Abstract

The aim of the study was to compare selected chemical, microbiological, instrumental, and sensory properties of sliced dry fermented sausages produced using quick-dry-slice (QDS) technology or by the traditional way. The fermentation process took place as standard with both the technologies employed, and the level of lactic acid and acetic acid in the QDS products corresponded to the traditional technology. QDS products showed lower pH value, higher total viable count, and lactic acid bacteria (LAB) count by approximately 1 log cfu/g (p<.05). Species determination of LAB found the presence of only Pediococcus pentosaceus in QDS products, while species of the genus Lactobacillus were also found in samples of the traditional products. The results of instrumental color analysis did not indicate statistically significant differences between the samples. The sensory analysis of the products revealed only minimal differences.

Links

• ED1.1.00/02.0068, research and development project: Name: CEITEC - central european institute of technology