The results of a survey on fresh pork sausages stored for 0, 1, 2, 3, 6 days at +1/+4° C are discussed. Initial aw mean of sausages was 0,960 ± 0,004 and remained below 0,97 during all storage period. The Aw values weren’t influenced by addition of water, as it showed by two water added samples (with 3% and 6%). The pH values were the same of low acid meat product (pH about 6). The redox potential was negative because of oxygen reduction and presence of reducing ingredients and additives. On the basis of aw values obtained, fresh sausage can be submitted to inspection control following the roules established by D.L.vo 537/1992.
Caratterizzazione della salsiccia fresca ai fini del controllo ispettivo. Nota 1: indicatori fisico-chimici
D'ASCENZI, CARLO;NUVOLONI, ROBERTA;PEDONESE, FRANCESCA;RINDI, SALVO
1999
Abstract
The results of a survey on fresh pork sausages stored for 0, 1, 2, 3, 6 days at +1/+4° C are discussed. Initial aw mean of sausages was 0,960 ± 0,004 and remained below 0,97 during all storage period. The Aw values weren’t influenced by addition of water, as it showed by two water added samples (with 3% and 6%). The pH values were the same of low acid meat product (pH about 6). The redox potential was negative because of oxygen reduction and presence of reducing ingredients and additives. On the basis of aw values obtained, fresh sausage can be submitted to inspection control following the roules established by D.L.vo 537/1992.File in questo prodotto:
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