engleski

Shelf life of packaged sliced dry fermented sausage under different temperature

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 % N2) packaging. The microbiological, physico-chemical and sensory parameters were analysed during 120 days storage at 4 °C, 22 °C 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 occured. Nitrogen atmosphere packaging allowed longer storage (>120 days) than vacuum (95 days) packaged dry fermented sausages at 4oC.

fermented sausage; vacuum; nitrogen atmosphere; packaging; shelf-life

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