Comparison of bacteriological status during ripening of traditional fermented sausages filled into different diameter artificial casings
2015
Authors
Pecanac, BiljanaĐorđević, Jasna
Baltić, Milan Ž.
Đorđević, Vesna
Nedić, Drago
Starcević, Marija
Dojčinović, Slobodan
Baltić, Tatjana
Conference object (Published version)
Metadata
Show full item recordAbstract
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 statusSource:
58th International Meat Industry Conference (MEATCON2015), 2015, 5, 223-226Publisher:
- Elsevier Science Bv, Amsterdam
Funding / projects:
- Selected biological hazards for safety/quality of food of animal origin and control measures from farm to consumer (RS-MESTD-Technological Development (TD or TR)-31034)
Collections
Institution/Community
Fakultet veterinarske medicineTY - CONF AU - Pecanac, Biljana AU - Đorđević, Jasna AU - Baltić, Milan Ž. AU - Đorđević, Vesna AU - Nedić, Drago AU - Starcević, Marija AU - Dojčinović, Slobodan AU - Baltić, Tatjana PY - 2015 UR - https://vet-erinar.vet.bg.ac.rs/handle/123456789/1264 AB - 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. PB - Elsevier Science Bv, Amsterdam C3 - 58th International Meat Industry Conference (MEATCON2015) T1 - Comparison of bacteriological status during ripening of traditional fermented sausages filled into different diameter artificial casings VL - 5 SP - 223 EP - 226 DO - 10.1016/j.profoo.2015.09.034 ER -
@conference{ author = "Pecanac, Biljana and Đorđević, Jasna and Baltić, Milan Ž. and Đorđević, Vesna and Nedić, Drago and Starcević, Marija and Dojčinović, Slobodan and Baltić, Tatjana", year = "2015", abstract = "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.", publisher = "Elsevier Science Bv, Amsterdam", journal = "58th International Meat Industry Conference (MEATCON2015)", title = "Comparison of bacteriological status during ripening of traditional fermented sausages filled into different diameter artificial casings", volume = "5", pages = "223-226", doi = "10.1016/j.profoo.2015.09.034" }
Pecanac, B., Đorđević, J., Baltić, M. Ž., Đorđević, V., Nedić, D., Starcević, M., Dojčinović, S.,& Baltić, T.. (2015). Comparison of bacteriological status during ripening of traditional fermented sausages filled into different diameter artificial casings. in 58th International Meat Industry Conference (MEATCON2015) Elsevier Science Bv, Amsterdam., 5, 223-226. https://doi.org/10.1016/j.profoo.2015.09.034
Pecanac B, Đorđević J, Baltić MŽ, Đorđević V, Nedić D, Starcević M, Dojčinović S, Baltić T. Comparison of bacteriological status during ripening of traditional fermented sausages filled into different diameter artificial casings. in 58th International Meat Industry Conference (MEATCON2015). 2015;5:223-226. doi:10.1016/j.profoo.2015.09.034 .
Pecanac, Biljana, Đorđević, Jasna, Baltić, Milan Ž., Đorđević, Vesna, Nedić, Drago, Starcević, Marija, Dojčinović, Slobodan, Baltić, Tatjana, "Comparison of bacteriological status during ripening of traditional fermented sausages filled into different diameter artificial casings" in 58th International Meat Industry Conference (MEATCON2015), 5 (2015):223-226, https://doi.org/10.1016/j.profoo.2015.09.034 . .