engleski

The influence of packaging on dry meat sausage shelf-life

The aim of this study was to determine the shelf life of fermented sausage, packed in inert atmosphere (100% N2), and in vacuum packaging, stored at various temperatures 3°C±1 , 20°C ±2 and 37°C±0. Regular production samples of fermented sausage were tested for this purpose. For inert atmosphere and vacuum packaging a combination of polymeric packaging materials was used: a) container (PET-A/PE) and b) coverer (PE- LLD/EVAL /PET and PET-X/PE). Dry meat sausages were analysed for following parameters: physic-chemical (pH, aw, fats, proteins, salt, nitrites), microbiological (sulfite-reducing clostridia, Salmonella spp., Staphylococcus aureus, Enterobacteriaceae, Listeria monocytogenes) and sensorial characteristics (taste, smell, consistency and appearance), during storage. Oxygen permeability rate through packaging material is also determined. The longest shelf life (90 days), determined on the basis of physical, chemical and microbiological results, as well as results of sensorial characteristics, was achieved with the fermented sausage packed in inert atmosphere (100% N2) and stored at the temperatures of 3°C±1, 20°C ±2 and 37°C±0. Shelf- life extension and preservation of fermented sausage, including inert atmosphere and vacuum packaging is possible by selecting the appropriate packaging materials.

inert atmosphere; vacuum packaging; shelf life; fermented sausage.

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