Comparison of bacteriological status during ripening of traditional fermented sausages filled into different diameter artificial casings
Baltić, Milan Ž.
Conference object (Published version)
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The ripening process of fermented sausages is affected by diameter and type of sausage casings, and depends on changes in the microflora, important from hygienic and technological aspects. The aim of this study was to compare the bacteriological status sausages which were stuffed in artificial collagen sausage casings of different diameters (35 mm and 60 mm) during ripening and drying. The sausage stuffing was the same, as was the uncontrolled ripening conditions. In bigger diameter sausages, significantly higher average total bacterial count, enterobacteria and lactic acid bacteria counts were found than in smaller diameter sausages.
Keywords:fermented sausages / artificial collagen sausage casings / bacteriological status
Source:58th International Meat Industry Conference (MEATCON2015), 2015, 5, 223-226
- Elsevier Science Bv, Amsterdam