The Influence of Technological Peculiarities on Fermented Sausages’ Quality and Sensory Properties

Fermentation is one of the ancient technological processes used in food production which influences the shelf-life of meat and meat products, also significantly affects the sensory properties like aroma and flavour. The objective of the present study was to evaluate the elaborated technology for a n...

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Autores principales:	Gramatina Ilze, Sauka Janis, Semjonovs Aleksandrs, Strode Sintija, Straumite Evita
Formato:	article
Lenguaje:	EN LV
Publicado:	Sciendo 2021
Materias:	listeria monocytogenes fermentation fermented sausages physicochemical parameters sensory evaluation Agriculture (General) S1-972
Acceso en línea:	https://doaj.org/article/68c604e9f47c45f7a3b3a7f5c73d30f1
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spelling	oai:doaj.org-article:68c604e9f47c45f7a3b3a7f5c73d30f12021-12-05T14:11:09ZThe Influence of Technological Peculiarities on Fermented Sausages’ Quality and Sensory Properties2256-093910.2478/plua-2021-0001https://doaj.org/article/68c604e9f47c45f7a3b3a7f5c73d30f12021-08-01T00:00:00Zhttps://doi.org/10.2478/plua-2021-0001https://doaj.org/toc/2256-0939Fermentation is one of the ancient technological processes used in food production which influences the shelf-life of meat and meat products, also significantly affects the sensory properties like aroma and flavour. The objective of the present study was to evaluate the elaborated technology for a new fermented sausage production on the product quality and sensory properties. Sausages were produced by the standard technology using glucono-delta-lactone or starter culture. The drying of samples differs from 3 to 4 weeks at the same conditions; samples were dried for 4 weeks which produced with the starter culture, and 3 weeks which produced with glucono-delta-lactone. The sausages were tested at the end of the production, analysing pH, water activity, moisture and salt content, as well as the presence of Listeria monocytogenes, colony forming units of Listeria monocytogenes and Enterobacteriaceae in the sausage samples were analysed. The sensory evaluation was organised after getting Listeria monocytogenes testing results.Gramatina IlzeSauka JanisSemjonovs AleksandrsStrode SintijaStraumite EvitaSciendoarticlelisteria monocytogenesfermentationfermented sausagesphysicochemical parameterssensory evaluationAgriculture (General)S1-972ENLVRural Sustainability Research, Vol 45, Iss 340, Pp 1-6 (2021)
institution	DOAJ
collection	DOAJ
language	EN LV
topic	listeria monocytogenes fermentation fermented sausages physicochemical parameters sensory evaluation Agriculture (General) S1-972
spellingShingle	listeria monocytogenes fermentation fermented sausages physicochemical parameters sensory evaluation Agriculture (General) S1-972 Gramatina Ilze Sauka Janis Semjonovs Aleksandrs Strode Sintija Straumite Evita The Influence of Technological Peculiarities on Fermented Sausages’ Quality and Sensory Properties
description	Fermentation is one of the ancient technological processes used in food production which influences the shelf-life of meat and meat products, also significantly affects the sensory properties like aroma and flavour. The objective of the present study was to evaluate the elaborated technology for a new fermented sausage production on the product quality and sensory properties. Sausages were produced by the standard technology using glucono-delta-lactone or starter culture. The drying of samples differs from 3 to 4 weeks at the same conditions; samples were dried for 4 weeks which produced with the starter culture, and 3 weeks which produced with glucono-delta-lactone. The sausages were tested at the end of the production, analysing pH, water activity, moisture and salt content, as well as the presence of Listeria monocytogenes, colony forming units of Listeria monocytogenes and Enterobacteriaceae in the sausage samples were analysed. The sensory evaluation was organised after getting Listeria monocytogenes testing results.
format	article
author	Gramatina Ilze Sauka Janis Semjonovs Aleksandrs Strode Sintija Straumite Evita
author_facet	Gramatina Ilze Sauka Janis Semjonovs Aleksandrs Strode Sintija Straumite Evita
author_sort	Gramatina Ilze
title	The Influence of Technological Peculiarities on Fermented Sausages’ Quality and Sensory Properties
title_short	The Influence of Technological Peculiarities on Fermented Sausages’ Quality and Sensory Properties
title_full	The Influence of Technological Peculiarities on Fermented Sausages’ Quality and Sensory Properties
title_fullStr	The Influence of Technological Peculiarities on Fermented Sausages’ Quality and Sensory Properties
title_full_unstemmed	The Influence of Technological Peculiarities on Fermented Sausages’ Quality and Sensory Properties
title_sort	influence of technological peculiarities on fermented sausages’ quality and sensory properties
publisher	Sciendo
publishDate	2021
url	https://doaj.org/article/68c604e9f47c45f7a3b3a7f5c73d30f1
work_keys_str_mv	AT gramatinailze theinfluenceoftechnologicalpeculiaritiesonfermentedsausagesqualityandsensoryproperties AT saukajanis theinfluenceoftechnologicalpeculiaritiesonfermentedsausagesqualityandsensoryproperties AT semjonovsaleksandrs theinfluenceoftechnologicalpeculiaritiesonfermentedsausagesqualityandsensoryproperties AT strodesintija theinfluenceoftechnologicalpeculiaritiesonfermentedsausagesqualityandsensoryproperties AT straumiteevita theinfluenceoftechnologicalpeculiaritiesonfermentedsausagesqualityandsensoryproperties AT gramatinailze influenceoftechnologicalpeculiaritiesonfermentedsausagesqualityandsensoryproperties AT saukajanis influenceoftechnologicalpeculiaritiesonfermentedsausagesqualityandsensoryproperties AT semjonovsaleksandrs influenceoftechnologicalpeculiaritiesonfermentedsausagesqualityandsensoryproperties AT strodesintija influenceoftechnologicalpeculiaritiesonfermentedsausagesqualityandsensoryproperties AT straumiteevita influenceoftechnologicalpeculiaritiesonfermentedsausagesqualityandsensoryproperties
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The Influence of Technological Peculiarities on Fermented Sausages’ Quality and Sensory Properties

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