The shelf life of cooked sausages with reduced salt content

J 2024

The shelf life of cooked sausages with reduced salt content

DUSKOVA, Marta; Katerina DOROTIKOVA; Blanka MACHARACKOVA; Frantisek JEZEK; Josef KAMENIK et. al.

Základní údaje

Originální název

The shelf life of cooked sausages with reduced salt content

Autoři

DUSKOVA, Marta; Katerina DOROTIKOVA; Blanka MACHARACKOVA; Frantisek JEZEK; Josef KAMENIK a Ondrej ŠEDO (203 Česká republika, domácí)

Vydání

Acta veterinaria (Brno), Brno, VFU Brno, ČR, 2024, 0001-7213

Další údaje

Jazyk

angličtina

Typ výsledku

Článek v odborném periodiku

Obor

40300 4.3 Veterinary science

Stát vydavatele

Česká republika

Utajení

není předmětem státního či obchodního tajemství

Odkazy

URL

Impakt faktor

Impact factor: 0.700

Kód RIV

RIV/00216224:14740/24:00139041

Organizační jednotka

Středoevropský technologický institut

DOI

https://doi.org/10.2754/avb202493010115

UT WoS

001199853700002

EID Scopus

2-s2.0-85186893346

Klíčová slova anglicky

Bologna -type sausage; lactic acid bacteria; total viable count; reformulation

Štítky

CF PROT, rivok

Příznaky

Mezinárodní význam, Recenzováno

Změněno: 3. 6. 2025 13:10, Mgr. Eva Dubská

Anotace

V originále

The aim of this study was to compare the microbiological quality of cooked sausages produced with a traditional salt content (2.1%) and reformulated batches with a salt content reduced to 1.7%. The reformulation was tested on two types of comminuted meat products - Speka & ccaron;ky sausage with a diameter of up to 46 mm or Bologna-type sausages in diameter of 85 mm (Gothaj sausage) or 75 mm (Junior sausage). The total viable count (TVC) increased only slightly during the four-week storage (4 +/- 1 degrees C) of all batches of Speka & ccaron;ky sausage. Comparing batches 1.7 and 2.1, there is an evident difference in the number of CFU/g, with samples of Speka & ccaron;ky 1.7 showing numbers of bacteria higher by approximately 1 logarithmic order throughout practically the entire storage period (P = 0.001). The population of lactic acid bacteria (LAB) remained well beneath a value of 5.0 log CFU/g even at the end of the experiment. For Bologna-type sausages, the TVC was either beneath the limit of detection or at its boundary in all samples. LAB were not detected during storage of Bologna-type sausages. The results confirmed that the proportion of salt in cooked sausages can be reduced to 1.7% without negatively affecting the shelf life or safety of the final products.

Návaznosti

EF18_046/0015974, projekt VaV

Název: Modernizace České infrastruktury pro integrativní strukturní biologii

90242, velká výzkumná infrastruktura

Název: CIISB III

Citovat

DUSKOVA, Marta; Katerina DOROTIKOVA; Blanka MACHARACKOVA; Frantisek JEZEK; Josef KAMENIK a Ondrej ŠEDO. The shelf life of cooked sausages with reduced salt content. Acta veterinaria (Brno). Brno: VFU Brno, ČR, 2024, roč. 93, č. 1, s. 115-121. ISSN 0001-7213. Dostupné z: https://doi.org/10.2754/avb202493010115.

@article{2483424,
   author = {Duskova, Marta and Dorotikova, Katerina and Macharackova, Blanka and Jezek, Frantisek and Kamenik, Josef and Šedo, Ondrej},
   article_location = {Brno},
   article_number = {1},
   doi = {https://doi.org/10.2754/avb202493010115},
   keywords = {Bologna -type sausage; lactic acid bacteria; total viable count; reformulation},
   language = {eng},
   issn = {0001-7213},
   journal = {Acta veterinaria (Brno)},
   title = {The shelf life of cooked sausages with reduced salt content},
   url = {https://actavet.vfu.cz/93/1/0115/},
   volume = {93},
   year = {2024}
}

TY  - JOUR
ID  - 2483424
AU  - Duskova, Marta - Dorotikova, Katerina - Macharackova, Blanka - Jezek, Frantisek - Kamenik, Josef - Šedo, Ondrej
PY  - 2024
TI  - The shelf life of cooked sausages with reduced salt content
JF  - Acta veterinaria (Brno)
VL  - 93
IS  - 1
SP  - 115-121
EP  - 115-121
PB  - VFU Brno, ČR
SN  - 00017213
KW  - Bologna -type sausage
KW  - lactic acid bacteria
KW  - total viable count
KW  - reformulation
UR  - https://actavet.vfu.cz/93/1/0115/
N2  - The aim of this study was to compare the microbiological quality of cooked sausages produced with a traditional salt content (2.1%) and reformulated batches with a salt content reduced to 1.7%. The reformulation was tested on two types of comminuted meat products - Speka & ccaron;ky sausage with a diameter of up to 46 mm or Bologna-type sausages in diameter of 85 mm (Gothaj sausage) or 75 mm (Junior sausage). The total viable count (TVC) increased only slightly during the four-week storage (4 +/- 1 degrees C) of all batches of Speka & ccaron;ky sausage. Comparing batches 1.7 and 2.1, there is an evident difference in the number of CFU/g, with samples of Speka & ccaron;ky 1.7 showing numbers of bacteria higher by approximately 1 logarithmic order throughout practically the entire storage period (P = 0.001). The population of lactic acid bacteria (LAB) remained well beneath a value of 5.0 log CFU/g even at the end of the experiment. For Bologna-type sausages, the TVC was either beneath the limit of detection or at its boundary in all samples. LAB were not detected during storage of Bologna-type sausages. The results confirmed that the proportion of salt in cooked sausages can be reduced to 1.7% without negatively affecting the shelf life or safety of the final products.
ER  -

DUSKOVA, Marta; Katerina DOROTIKOVA; Blanka MACHARACKOVA; Frantisek JEZEK; Josef KAMENIK a Ondrej ŠEDO. The shelf life of cooked sausages with reduced salt content. \textit{Acta veterinaria (Brno)}. Brno: VFU Brno, ČR, 2024, roč.~93, č.~1, s.~115-121. ISSN~0001-7213. Dostupné z: https://doi.org/10.2754/avb202493010115.

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