FOOD. Science. Technology. Quality

Food. SCIENCE. Technology. Quality

Food. Science. TECHNOLOGY. Quality

Food. Science. Technology. QUALITY




Microbiological stability of homogenized chicken sausages


The objective of the study was to determine the impact of cold storage on the stability and usefulness for consumption of homogenized chicken sausages manufactured by various producers. The total count of mesophilic micro-organisms determined on the day when sausages were purchased represented and reflected the freshness of products examined. The sausages contained neither pathogenic nor faecal bacteria. On the first day of the analysis, the number of lactic acid and Pseudomonas bacteria determined was insignificant. During the cold storage, the count of Pseudomonas and Bacillus cereus bacteria increased in some products to a level of 10CFU/g. Owing to their activity, slime appeared on the surface of sausages analyzed. Amino acids decomposed and alkaline products of the protein decomposition accumulated, and this caused the pH value of the environment to change and to reach a value of about 7.0.


homogenized chicken sausages, stability, microflora