| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 2450029 | Meat Science | 2013 | 8 Pages |
Abstract
The aim of this study was to investigate the shelf-life of commercial sliced dry fermented sausage during storage at different temperatures. Different laminate composition was used for vacuum and nitrogen (100% N2) packaging. The microbiological, physico-chemical and sensory parameters were analysed during 120 days storage at 4, 22 and 37 °C. Packaging materials were analysed for their barrier characteristic (oxygen permeability).Sensory quality limited the shelf-life of sliced dry fermented sausages before the limiting effects of microbial proliferation occurred. Nitrogen atmosphere packaging allowed longer storage (> 120 days) than vacuum (95 days) packaged dry fermented sausages at 4 °C.
Related Topics
Life Sciences
Agricultural and Biological Sciences
Food Science
Authors
Mario Ščetar, Edita Kovačić, Mia Kurek, Kata Galić,