title: Application of organic acid salts and high-pressure treatments to improve the preservation of blood sausage.
abstract: Blood sausages are traditional products in many parts of the world. In most cases, a very short shelf-life limits their consumption to the areas in which they are produced. In this work, different mild preservation methods were applied to Morcilla de Burgos, a Spanish blood sausage, consisting of a range of organic acid salts (OAS) and high-pressure processing (HPP), with the aim of increasing its shelf-life. In the first experiment, three batches of morcillas were produced using three different commercial OAS-PL (3% potassium lactate), PL+SL (3% potassium and sodium lactate) and PL+SD (2.5% potassium lactate and sodium diacetate)-together with a control batch and were stored under chill conditions (4 degrees C) for 35 days. In a further experiment, vacuum-packaged morcillas were treated at three different pressure levels-300, 500 and 600MPa-for 10min, and stored under chill conditions for 28 days. In both batches, a sensory difference test was performed on day 1 after treatment and the morcilla samples were subjected to microbiological and sensory analysis after each week in storage. The results suggest that, in both cases, an addition of PL+SL and the application of 600MPa for 10min increases the shelf-life of the morcillas by 15 days. Once again, it is evident that the initial opportunities for contamination play a very important role in improving the shelf-life of food products.
authors.affiliation: Department of Biotechnology and Food Science, University of Burgos, Plaza Misael Bañuelos s/n, 09001 Burgos, Spain.
authors.forename: Ana M
authors.initials: AM
authors.lastname: Diez
authors.forename: Eva M
authors.initials: EM
authors.lastname: Santos
authors.forename: Isabel
authors.initials: I
authors.lastname: Jaime
authors.forename: Jordi
authors.initials: J
authors.lastname: Rovira
mesh_terms: D000818:Animals; D015169:Colony Count, Microbial; D005506:Food Contamination / Q000032:analysis; D005511:Food Handling / Q000379:methods*; D005516:Food Microbiology; D018857:Food Packaging / Q000379:methods; D005519:Food Preservation / Q000379:methods*; D005520:Food Preservatives / Q000494:pharmacology*; D006874:Hydrostatic Pressure; D007773:Lactates / Q000494:pharmacology; D008461:Meat Products / Q000382:microbiology*; D012492:Salts / Q000494:pharmacology; D013649:Taste; D013696:Temperature; D013997:Time Factors; D014618:Vacuum
chemical_list: D005520:Food Preservatives; D007773:Lactates; D012492:Salts