Chemical composition, safety and quality attributes of traditional cottage sausageówka K., Maciejaszek I., Walczak K., Walczycka M., Surówka B., Rzepka M., Banaś J. (2019): Chemical composition, safety and quality attributes of traditional cottage sausage. Czech J. Food Sci., 37: 325-331.
supplementary materialdownload PDF

The characteristic features of traditional cottage sausage were analysed. In addition, the extent to which manufacturers create product diversity on the market was investigated, along with potential health risks of the product to consumers. The samples had high overall sensory scores. The average level of fat slightly exceeded 28%, cholesterol content was in the range of 435.4–1220.3 mg/kg and salt content was 1.53–2.77%. Some manufacturers do not cure their product, but about 20% of them apply nitrites above the level of 150 mg/kg. Due to their relatively high pH level (5.76–6.60) and water activity (0.95–0.98), Polish cottage sausage can be a medium which encourages the growth of microorganisms; however, pathogenic bacteria were not found. Histamine was detected in only 42% of the samples, at the low level of 2.6 to 34.2 mg/kg. Principal Component Analysis (PCA) was applied and the dominant variables were specified for particular PCs.

Ambrosiadis J., Soultos N., Abrahim A., Bloukas J.G. (2004): Physicochemical, microbiological and sensory attributes for the characterization of Greek traditional sausages. Meat Science, 66: 279–287.
Breene W.M. (1975): Application of texture profile analysis to instrumental food texture evaluation. Journal of Texture Studies, 6: 53–82.
Dżugan M., Pasternakiewicz A. (2007): Assessment of daily intake of nitrates with meat products and drinking water. Proceedings of ECOpole, 1(1/2): 129–132.
Fik M., Surówka K. (1984): Adaptation of Pope and Stevens method for rapid determination of the amino nitrogen content in certain raw materials and animal products. Nahrung, 28: 883–887.
Gençcelep H., Kaban G., İfran Aksu M., Öz F., Kaya M. (2008): Determination of biogenic amines in sucuk. Food Control, 19: 868–872.
Jordana J. (2000): Traditional foods: challenges facing the European food industry. Food Research International, 33: 147–152.
Kołożyn-Krajewska D. (2008): Food safety of traditional products. In: Dolatowski Z.J., Kołożyn-Krajewska D. (eds): Traditional and Regional Technologies and Products in Human Nutrition. Cracow, Wyd. Nauk. PTTŻ: 59–72.
Komprda T., Smĕlá D., Pechová P., Kalhotka J., Štencl J., Klejdus B. (2004): Effect of starter culture, spice mix and storage time and temperature on biogenic amine content of dry fermented sausages. Meat Science, 67: 607–616.
Laranjo M., Gomes A., Agulheiro-Santos A.C., Potes M.E., Cabrita M. J., Garcia R., Rocha J.M., Roseiro L.C., Fernandes M. J., Fernandes M.H., Fraqueza M.J., Elias M. (2016): Characterisation of ‘Catãlao’ and ‘Salsichão’ Portuguese traditional sausages with salt reduction. Meat Science, 116: 34–42.
Latorre-Moratalla M.L., Veciana-Nogués T., Bover-Cid S., Garriga M., Aymerich T., Zanardi E., Ianieri A., Fraqueza M.J., Patarata L., Drosinos E.H., Lauková A., Talon R., Vidal-Carou M.C. (2008): Biogenic amines in traditional fermented sausages produced in selected European countries. Food Chemistry, 107: 912–921.
Malicki A., Brożewicz S. (2004): Comparison of microbiological stability of selected meat products with different levels of post-processing contamination. Advances in Clinical and Experimental Medicine, 13: 549–553.
Marcos C., Viegas C., de Almeida A.M., Guerra M.M. (2016): Portuguese traditional sausages: different types, nutritional composition, and novel trends. Journal of Ethnic Foods, 3: 51–60.
Michalski M. (1998): Nitrites and nitrates content in scalded sausages. Medycyna Weterynaryjna, 54: 421–423.
Modzelewska-Kapituła M., Maj-Sobotka K. (2014): The microbial safety of ready-to-eat raw and cooked sausages in Poland: Listeria monocytogenes and Salmonella spp. occurrence. Food Control, 36: 212–216.
Özogul F., Taylor K.D.A., Quantick P., Özogul Y. (2002): Biogenic amines formation in Atlantic herring (Clupea harengus) stored under modified atmosphere packaging using a rapid HPLC method. International Journal of Food Science and Technology, 37: 515–522.
Roserio L.C., Gomes A., Gonçalves H., Sol M., Cercas R., Santos C. (2010): Effect of processing on proteolysis and biogenic amine formation in a Portuguese traditional dry-fermented ripened sausages ‘Chouriço Grosso de Estremoz e Borba PGI’. Meat Science, 84: 172–179.
Spaziani M., del Torre M., Stecchini M.L. (2009): Changes of physicochemical, microbiological, and textural properties during ripening of Italian low-acid sausages. Proteolysis, sensory and volatile profiles. Meat Science, 81: 77–85.
Talon R., Lebert I., Lebert A., Leroy S., Garriga M., Aymerich T., Drosinos E.H., Zanardi E., Ianieri A., Fraqueza M.J., Patarata L., Lauková A. (2007): Traditional dry fermented sausages produced in small-scale processing units in Mediterranean countries and Slovakia. 1: Microbial ecosystems of processing environments. Meat Science, 77: 570–579.
Toldrá F. (2005): European news. Safety and quality of traditional foods. Trends in Food Science & Technology, 16: 2018.
Zachara A., Gałkowska D., Juszczak L. (2017): Contamination of smoked meat and fish products from Polish market with polycyclic aromatic hydrocarbons. Food Control, 80: 45–51.
supplementary materialdownload PDF

© 2021 Czech Academy of Agricultural Sciences | Prohlášení o přístupnosti