Conference paper

Upgrading the safety and quality of traditional fermented sausages

Nevijo Zdolec orcid.org/0000-0001-7413-8115 ; Institute of Foodstuff Hygiene and Technology, Veterinary Faculty, University of Zagreb, Heinzelova 55, Zagreb
Mirza Hadžiosmanović ; Institute of Foodstuff Hygiene and Technology, Veterinary Faculty, University of Zagreb, Heinzelova 55, Zagreb
Lidija Kozačinski ; Institute of Foodstuff Hygiene and Technology, Veterinary Faculty, University of Zagreb, Heinzelova 55, Zagreb
Željka Cvrtila Fleck ; Institute of Foodstuff Hygiene and Technology, Veterinary Faculty, University of Zagreb, Heinzelova 55, Zagreb
Ivana Filipović Filipović ; Institute of Foodstuff Hygiene and Technology, Veterinary Faculty, University of Zagreb, Heinzelova 55, Zagreb
Kristina Leskovar ; Veterinary health station Vrbovec, Kolodvorska 68, 10340 Vrbovec
Peter Popelka ; Institute of Foodstuff Hygiene and Technology, The University of Veterinary Medicine, Komenského 73, 041 81 Košice, The Slovak Republic
Slavomir Marcinčak ; Institute of Foodstuff Hygiene and Technology, The University of Veterinary Medicine, Komenského 73, 041 81 Košice, The Slovak Republic

Abstract

The aim of this study was to investigate the influence of non-indigenous bacteriocin-producing culture of Lb. sakei on safety and quality of traditional Croatian fermented sausage. Two experiments were carried out; first to evaluate the effect of the culture on artificially inoculated population of Listeria monocytogenes, and the second to characterize the sausages produced with Lb. sakei regarding microbiological, chemical and sensorial properties. L. monocytogenes count was significantly reduced (P<0.05) during all phases of ripening. Sakacin-producing culture decreased the microbial count in final products, mainly enterococci, coagulase negative cocci and yeasts (P<0.05). The sensory properties of sausages were improved, mainly acidity, tenderness and juiciness.

Keywords

safety; quality; fermented sausages

Hrčak ID:

30708

URI

https://hrcak.srce.hr/30708

Publication date:

14.7.2008.

Article data in other languages: croatian german italian

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