Shelf-life of Sliced Dry Fermented Sausage15 March 2013
Nitrogen atmosphere packaged sliced dry fermented sausage had almost athird longer shelf life than traditionally vaccum packed sausage according to research by the University of Zagreb and Podravka, Danica Ltd.
The study into the shelf-life of packaged sliced dry fermented sausage under different temperature was carried out by by Mario Šcetara, Edita Kovacicb, Mia Kureka and Kata Galica.
It investigated he shelf-life of commercial sliced dry fermented sausage during storage at different temperatures.
Different laminate composition was used for vacuum and nitrogen (100 per cent 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).
The study found that sensory quality limited the shelf-life of sliced dry fermented sausages before the limiting effects of microbial proliferation occurred.
The research shows that the higher the temperature the higher and steeper the rise in pH levels of the product.
Nitrogen atmosphere packaging allowed longer storage (> 120 days) than vacuum (95 days) packaged dry fermented sausages at 4°C.
Further ReadingYou can view the full report (fee payable) by clicking here.