Medycyna Wet. 63 (6), 742-745, 2007
Pyrcz J., Danyluk B., Kowalski R.
Effect of casing type and thermal processing on the microbial and organoleptic changes in the quality of scalded homogenized sausages
The aim of the study was to determine the effect of heating rate on biophysico-chemical changes in the quality of scalded chopped sausages produced in casings with varying permeability. In the production of experimental sausages natural casings (chitterlings) and artificial impermeable casings (polyamide - polyethylene) were used. Thermal processing of sausages was conducted under the following conditions: traditional pasteurization (70°C) for sausages in natural casings and artificial impermeable casings, and deep pasteurization (90°C) and mild sterilization (110°C) for sausages in artificial casings only. The quality of experimental sausages was assessed on the basis of the number of aerobic mesophile bacteria, anaerobic survival bacteria and sensory evaluation. The results of the study showed that the adopted factors of technological variation (casing type and kind of thermal process) differentiate changes in analyzed organoleptic qualities and microbial attributes. Modification of thermal process (use of a higher temperature) significantly extends the shelf life of experimental sausages.
Keywords: scalded sausages, casings