ShareMicrobiological aspects and their effects on the durability and sensory quality of scalded sausage.
Haltbarkeit und sensorische Qualität von Brühwurst.
Author(s) : WEBER H.
Type of article: Article
Summary
The limited durability of scalded sausages is mainly achieved by heating. In this product other hurdles (pH values, a(w) value, and NPS) are of comparably lower value. The majority of scalded sausages are also susceptible to microbiologic deterioration due to their high water activity. The following describes the most important microbiological factors influencing the durability and sensory quality of scalded sausages.
Details
- Original title: Haltbarkeit und sensorische Qualität von Brühwurst.
- Record ID : 2004-1262
- Languages: German
- Source: Fleischwirtschaft - vol. 83 - n. 2
- Publication date: 2003
- Document available for consultation in the library of the IIR headquarters only.
Links
See other articles in this issue (1)
See the source
Indexing
-
The effect of high pressure on the microbiologi...
- Author(s) : KAMENÍK J., SALÁKOVÁ A., HULANKOVA R., et al.
- Date : 2015/11
- Languages : English
- Source: Food Control The International Journal of HACCP and Food Safety - vol. 57
View record
-
FACTORS AFFECTING PROPERTIES OF RAW-FROZEN AND ...
- Author(s) : MATLOCK R. G.
- Date : 1984
- Languages : English
View record
-
PREPACKAGING AND CANNING OF < KOCHWURST > AND C...
- Author(s) : STIEBING A.
- Date : 1989/07
- Languages : English
- Source: Fleischwirtschaft - vol. 69 - n. 7
View record
-
SLICED, VACUUM-PACKED ITALIAN DRY SAUSAGES AND ...
- Author(s) : GIACCONE V., SIBOUR M., PARISI E.
- Date : 1988/08
- Languages : English
- Source: Fleischwirtschaft - vol. 68 - n. 8
View record
-
SHELF-LIFE STUDY OF VACUUM-PACKED AND PASTEURIZ...
- Author(s) : SARANTOPOULOS C. I. G. L.
- Date : 1990
- Languages : Portuguese
- Source: Colet. ITAL - vol. 20 - n. 2
View record