Kameník J., Steinhauserová P., Saláková A., Pavlík Z., Bořilová G., Steinhauser L., Ruprich J. (2013): Influence of various pork fat types on the ripening and characteristics of dry fermented sausage. Czech J. Food Sci., 31: 419-431.The influence of three types of pork adipose tissue (neck, back, and leg) on the quality of dry fermented sausages was evaluated. No statistically significant differences between the most abundantly represented methyl esters of fatty acids (FA), such as C16:0, C18:0 and C18:1n-9, were found when the individual FA compositions of the pork adipose tissue samples were compared. The content of polyunsaturated FA was the highest in the neck adipose tissue and the lowest in the leg adipose tissue. These differences were not, however, statistically significant. No differences between the adipose tissue types were found in the sensory, colour, and textural properties, the population of lactic acid bacteria, and the lactic and acetic acids contents in the final products and during the fermentation process. The assertions were not confirmed that pork neck adipose tissue is the best fat type for the production of dry fermented sausages or that pork adipose tissue from the legs is unsuitable because of its insufficient hardness.
Kameník J., Saláková A., Bořilová G., Pavlík Z., Standarová E., Steinhauser L. (2012): Effect of storage temperature on the quality of dry fermented sausage Poličan. Czech J. Food Sci., 30: 293-301.The influence of different storage temperatures (5°C and 15°C) on the quality of vacuum-packed dry fermented sausage Poličan was determined. The salami mixture, finished salamis (the maturing period of 30 days), and salamis stored for 30, 60, 90, and 120 days were analysed. The analyses performed (physical/chemical, sensory, microbiological) found no differences in sensory properties or basic physical/chemical and microbiological parameters in the products after storage under different temperature conditions for 120 days. When stored at 15°C, the total content of biogenic amines in samples was higher than that for samples stored at 5°C with statistical differences P ≤ 0.05. If the principles of good manufacturing practice are observed at all phases of the technological process, the storage temperature of 15°C does not represent a risk as the consequent concentration of biogenic amines and polyamines remains extremely low.
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