title: Changes in sugars during storage of sausages.
abstract: The shelf-life of fresh British sausages is determined by the production of off-odours and colour changes due to microflora in the sausage. From work on meat, and in pure culture, it is known that the carbon source of the principal spoilage microorganism (Brochothrix thermosphacta) can affect its metabolism and change the nature of the secondary metabolic products. The sugar content of sausages was determined immediately after manufacture and during storage at 4°C. Reducing-sugar content (measured by dinitrophenol phenolate, or DNP) increased in the first few days after manufacture, then decreased. The apparent increase in reducing sugar was due to hydrolysis of rusk components (oligo- or polysaccharides) either by meat or microbial enzymes. Thus, the amounts and types of sugar available for microbial growth change during storage. The effect of sulphite on the sugar assay and on sugar utilisation was also measured. Sulphite affected the DNP reducing sugar assay and caused a small increase in the absorbance at 510 nm. Addition of sulphite to the sausage formulation also caused some changes in the reducing-sugar content during storage at 4°C.
authors: Applied Biochemistry and Food Science, University of Nottingham, Sutton Bonington Campus, Loughborough, UK, LE 12 5RD.
authors: R
authors: R
authors: Mendiolea
authors: I
authors: I
authors: Guerrero
authors: A J
authors: AJ
authors: Taylor