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PubMed1984

[Characteristics and variability of microflora of popular steamed sausage during post-production preservation].

The quantitative level and variability of microorganism groups of sanitary character, occurring in common sausage in the post-production period of storing at different temperatures was determined. Eleven microorganism groups were determined, taking into consideration the following variation factors: three storing temperatures (4 degrees, 10 degrees and 20 degrees C), progressing storing periods up to 120 hr, two different production sites, two year's seasons. With the time of storing the number of microorganisms was found to increase the faster the higher the temperature was. Significant differences in contamination between the temperatures were observed after 24 hr for 20 degrees C, and after 96 hr for 10 degrees C. A similar relationship was found for proteolytic, psychrophilic, greening microorganisms and fungi. On analysing the effect of the storing period it was found: for 4 degrees - absence of variation of total contamination till 96 hr, for 10 degrees - till 48 hr, and for 20 degrees C - till 24 hr. At 4 degrees C a slow growth, frequently insignificant even up to 120 hr, of other microorganisms was found. At 10 degrees C differences were observed after 48-78 hr, and at 20 degrees C frequently as early as after 24 hr. From the summary of the per cent number, the individual groups of microorganisms in general contamination after 120 hr of storing, a considerable increase in the number of proteolytic microflora can be concluded. The correlation of quantitative variations in storing between total contamination and some selected microorganisms groups was significant in all cases.

Animals↗
PubMed1984

[Dynamics of decomposition processes in popular steamed sausage preserved under different conditions].

The studies were carried out to determine the dynamics of decomposition processes of common sausage kept at three temperatures (4, 10 and 20 degrees C) for about 120 hr. Moreover, two different production sites and two year's seasons as variation factors were taken into consideration. The following decomposition indicators as durability standards were assumed: pH values, quantitative level of ammonia and hydrogen sulfide and organoleptic changes. Temperature and periods of sausage storing were the factors of statistically significant variation of sausage pH as well as ammonia and hydrogen sulfide quantitative levels. Significally higher values of these indicators, however were found only for sausages kept at 20 degrees C, as compared with the sausages at 4 and 10 degrees C, between which no significant differences occurred. In organoleptic evaluation of sausages kept at 4 for 120 hr, the particular characteristics were on the level of approved edibility; at 10 degrees C the sausages reached their edibility limit, i.e. 3.0 points, after 96 hr, and at 20 degrees C the time limit was 48 hr.

Ammonia↗