title: Chosen quality parameters of pork sausage produced without curing mixture.
abstract: BACKGROUND
  The aim of this study was to determine the influence of the dried celeriac juice addition, as a nitrogenous compounds sources, on the quality of the experimental pork sausage.
  
  
  METHODS
  In the sausages with vegetable preparation addition and in traditionally cured sausages amount of the sodium nitrate (III) and sodium nitrate (V) was determined (in the batter and 24 h after production). Moreover the total number of aerobic bacteria, number of coli forms, anaerobic survived bacteria, coagulase positive staphylococci, Listeria monocytogenes and occurrence of Salmonella in 25 g (according to Polish Standards) was determined during sausages storing (after 2, 14 and 21 days). Also sensory evaluation was carried out (after 2 and 14 days). After 2, 7, 14 and 21 days the amount of drip loss in the package was determined. Result. In the experimental sausage produced with the addition of vegetable preparation (E0), the content was 2.2 times higher of sodium nitrate (V) while sodium nitrate (III) three times lower, compared to traditionally cured sausages (K). In the E0 sausages faster aerobic microorganisms proliferation was observed. However, in these products, in comparison to the control group (K), no higher contamination with coliform bacteria, anaerobic sporulating bacteria, coagulase positive Staphylococci, Listeria monocytogenes or Salmonella was found. The sensory evaluation (colour in cross-section, flavour, taste, consistency) showed no statistically significant difference between the experimental sausages. Conclusions. In the sausages produced with dried celeriac juice addition there was above twice more sodium nitrate (V) and threefold less sodium nitrate (III) in comparison to traditionally cured sausages and faster growth of aerobic bacteria was demonstrated. Sensory quality of 'cold' and 'hot' sausages without curing salt was worse, but the score num.
  
  
  RESULTS
  nd. The aim of this study was to determine the influence of the dried celeriac juice addition, as a nitrogenous compounds sources, on the quality of the experimental pork sausage. Material and methods. In the sausages with vegetable preparation addition and in traditionally cured sausages amount of the sodium nitrate (III) and sodium nitrate (V) was determined (in the batter and 24 h after production). Moreover the total number of aerobic bacteria, number of coli forms, anaerobic survived bacteria, coagulase positive staphylococci, Listeria monocytogenes and occurrence of Salmonella in 25 g (according to Polish Standards) was determined during sausages storing (after 2, 14 and 21 days). Also sensory evaluation was carried out (after 2 and 14 days). After 2, 7, 14 and 21 days the amount of drip loss in the package was determined. Result. In the experimental sausage produced with the addition of vegetable preparation (E0), the content was 2.2 times higher of sodium nitrate (V) while sodium nitrate (III) three times lower, compared to traditionally cured sausages (K). In the E0 sausages faster aerobic microorganisms proliferation was observed. However, in these products, in comparison to the control group (K), no higher contamination with coliform bacteria, anaerobic sporulating bacteria, coagulase positive Staphylococci, Listeria monocytogenes or Salmonella was found. The sensory evaluation (colour in cross-section, flavour, taste, consistency) showed no statistically significant difference between the experimental sausages.
  
  
  CONCLUSIONS
  In the sausages produced with dried celeriac juice addition there was above twice more sodium nitrate (V) and threefold less sodium nitrate (III) in comparison to traditionally cured sausages and faster growth of aerobic bacteria was demonstrated. Sensory quality of 'cold' and 'hot' sausages without curing salt was worse, but the score number was never lower than 4,1, so the sausages were accepted. In the vacuum packaged sausages produced with the addition of vegetable preparation higher, about 0.3-0.4 percent score, drip loss was found.
authors.affiliation: AMCO Company Ltd., Radzymin, Poland.
authors.forename: Adam
authors.initials: A
authors.lastname: Kostecki
authors.affiliation: Institute of Meat Technology, Poznań University of Life Sciences, Poland.
authors.forename: Agnieszka
authors.initials: A
authors.lastname: Bilska
authors.affiliation: Institute of Meat Technology, Poznań University of Life Sciences, Poland.
authors.forename: Bożena
authors.initials: B
authors.lastname: Danyluk
mesh_terms: D000818:Animals; D000077102:Apium / Q000737:chemistry*; D001420:Bacteria, Aerobic / Q000254:growth & development / Q000302:isolation & purification; D002273:Carcinogens / Q000032:analysis / Q000633:toxicity; D003296:Cooking; D018857:Food Packaging; D005518:Food Preferences; D005520:Food Preservatives / Q000032:analysis* / Q000633:toxicity; D063427:Food Quality; D061353:Food Storage; D057141:Food, Preserved / Q000009:adverse effects / Q000032:analysis* / Q000382:microbiology; D000067030:Fruit and Vegetable Juices / Q000032:analysis*; D006801:Humans; D008461:Meat Products / Q000009:adverse effects / Q000032:analysis* / Q000382:microbiology; D009566:Nitrates / Q000032:analysis / Q000633:toxicity; D011044:Poland; D012677:Sensation; D012977:Sodium Nitrite / Q000032:analysis / Q000633:toxicity; D034421:Sus scrofa; D014618:Vacuum
chemical_list: D002273:Carcinogens; D005520:Food Preservatives; D009566:Nitrates; C031618:sodium nitrate; D012977:Sodium Nitrite
keywords: sausage; sodium nitrate (III); sodium nitrate (V); vegetable preparation