title: Shelf life of packaged sliced dry fermented sausage under different temperature.
abstract: The aim of this study was to investigate the shelf-life of commercial sliced dry fermented sausage during storage at different temperatures. Different laminate composition was used for vacuum and nitrogen (100% N(2)) packaging. The microbiological, physico-chemical and sensory parameters were analysed during 120 days storage at 4, 22 and 37°C. Packaging materials were analysed for their barrier characteristic (oxygen permeability). Sensory quality limited the shelf-life of sliced dry fermented sausages before the limiting effects of microbial proliferation occurred. Nitrogen atmosphere packaging allowed longer storage (>120 days) than vacuum (95 days) packaged dry fermented sausages at 4°C.
authors.affiliation: University of Zagreb, Faculty of Food Technology and Biotechnology Pierottijeva 6, 10000 Zagreb, Croatia.
authors.forename: Mario
authors.initials: M
authors.lastname: Sčetar
authors.forename: Edita
authors.initials: E
authors.lastname: Kovačić
authors.forename: Mia
authors.initials: M
authors.lastname: Kurek
authors.forename: Kata
authors.initials: K
authors.lastname: Galić
mesh_terms: D000818:Animals; D002417:Cattle; D003258:Consumer Behavior; D004032:Diet; D005285:Fermentation; D005516:Food Microbiology; D018857:Food Packaging / Q000379:methods*; D005519:Food Preservation / Q000379:methods*; D061353:Food Storage; D006801:Humans; D008461:Meat Products / Q000032:analysis* / Q000382:microbiology; D009584:Nitrogen; D010100:Oxygen; D013552:Swine; D013696:Temperature; D014618:Vacuum
chemical_list: D009584:Nitrogen; D010100:Oxygen