Veterinarska stanica, Vol. 51 No. 4, 2020.
Original scientific paper
https://doi.org/10.46419/vs.51.4.7
Microbial stability of sausage products with reduced salt content
Lidija Zemljak
; Podravka d.d., Koprivnica, Croatia
Jasmina Ranilović
; Podravka d.d., Koprivnica, Croatia
Andreja Đurica Huber
; Podravka d.d., Koprivnica, Croatia
Vesna Popijač
; Podravka d.d., Koprivnica, Croatia
Lidija Kozačinski
; Faculty of Veterinary Medicine, University of Zagreb, Croatia
Josip Madić
; Faculty of Veterinary Medicine, University of Zagreb, Croatia
Abstract
The objective of this paper was to validate the shelf life of a product with reduced salt content containing a salt substitute, with regards to its microbiological stability. Microbiological analyses were carried out on Kranj sausage (Kranjska kobasa), as a representative of the group of semi-permanent sausage products. The control sample was manufactured according to the “classic” formula. Ten packets of the control sample were analysed immediately after vacuuming, then within the stated expiration period (day 35), on the expiration date (45 days from the date of production) and 65 days from date of
production. All samples were also analysed two days after opening the packet and storage of the product in the refrigerator at the
prescribed temperature. This also validates the manner of product consumption as declared on the packaging (after opening, use within
two days). The version of the Kranj sausage with reduced salt content was also tested in the same manner. The study covered the following microorganisms: aerobic mesophilic bacteria, Enterobacteriaceae, positive staphylococci coagulase/S. aureus, Salmonella spp., Listeria monocytogenes, and sulfite-reducing clostridia. ISO methodology was applied in the analysis. Testing the microbial stability of the reduced salt product was performed on the basis of 140 microbiological analyses. In samples with reduced salt content and in control samples, no bacteria were isolated from the genus Salmonella or Listeria monocytogenes, nor were there any increases in the numbers of other microorganisms, with the exception of aerobic mesophilic bacteria. Three samples (4%) produced according to the “classic” recipe gave an acceptable result for aerobic mesophilic bacteria, while five samples (7%) with reduced salt content were readily acceptable according to the regulations. The analysis of all remaining samples was satisfactory, and no unsatisfactory result was obtained. All the analysed samples were microbiologically suitable throughout the entire shelf life of the product. Reduced salt content was achieved with salt substitution (Salut®), which did not affect the microbial stability of the product.
The absence of pathogenic microorganisms in the analysed samples confirms the regulated food safety system, compliance with the HACCP principles and continuous implementation of good manufacturing and good hygiene practices.
Keywords
microbial stability; sausage products; decreased salt content; salt substitution; aerobic mesophilic bacteria
Hrčak ID:
238200
URI
Publication date:
12.6.2020.
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