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SLICED, VACUUM-PACKED ITALIAN DRY SAUSAGES AND FRANKFURTER-TYPE SAUSAGES.

Author(s) : GIACCONE V., SIBOUR M., PARISI E.

Type of article: Article

Summary

THE OBJECT OF THE PRESENT WORK IS TO DETERMINE EXPERIMENTALLY THE MINIMUM SHELF LIFE OF SLICED AND VACUUM PACKED DRY SAUSAGE AND FRANKFURTER-TYPE SAUSAGE MADE IN ITALY. TWO FINELY AND COARSELY COMMINUTED SALAMI VARIETIES, FRANKFURTER-TYPE SAUSAGES OF 2 DIFFERENT QUALITIES, COOKED HAM AND < ZAMPONE > WERE HELD IN A LABORATORY REFRIGERATOR AT 277 K (4 DEG C). STORAGE TIME WAS 5 TO 8 WEEKS DEPENDING ON THE TYPE OF PRODUCT. THE FIRST DEVIATIONS IN ORGANOLEPTICPROPERTIES WERE NOTED AFTER 14 TO 15 DAYS STORAGE IN FRANKFURTER-TYPE SAUSAGES AND AFTER 21 TO 25 DAYS IN DRY SAUSAGES. SENSORY EXAMINATION REMAINS THE MOST IMPORTANT BASIS ON WHICH TO JUDGE THESE FOODS.

Details

  • Original title: SLICED, VACUUM-PACKED ITALIAN DRY SAUSAGES AND FRANKFURTER-TYPE SAUSAGES.
  • Record ID : 1989-0607
  • Languages: English
  • Source: Fleischwirtschaft - vol. 68 - n. 8
  • Publication date: 1988/08
  • Document available for consultation in the library of the IIR headquarters only.

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