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Impact of salt reduction on the number of microorganisms and a sensory analysis for Kranjska sausages during their shelf-life


Salt is an important ingredient in the production of meat product. Any reduction of salt requires a special treatment. This study was conducted to evaluate the effect of salt reduction on the growth of microorganisms in Kranjska sausages during their shell-life and to carry out a sensory assessment. The 18 lots of sausages were prepared under salt-reduced (1.6%) and control (2.3%) salt concentrations, directly on the production line. A total of 85 sausages were analysed and the data were used for the comparisons of groups (ANOVA) and to detect the significant variables (polynomial models) influenced on the total number of microorganisms (TNMs). The significant differences were determined between the lots (representing the microbiological status of the stuffing), between the salt-reduced samples and control samples, and between the different humidity levels. The correlations and significant relationships were determined between the TNMs and the lots, the salt concentrations, and the relative humidity. The polynomial models were to general to be used for the prediction. For sensory analysis implemented on 40th day 18 sausages were assessed. The reduction of salt resulted in lower scores in the sensory evaluation. The less-salted sausages contained more microorganisms.

Open access
Effect of oil-seed pressing residue on bread colour and texture


Cold-pressing residue of walnut kernel (WKR) and brown linseed (BLR) was applied in wheat flour blends at 100:0, 95:5 and 90:10 ratios, of which enriched breads were baked, then stored for 3 days at ambient temperature. Colour parameters and firmness of bread crumb were measured daily. Bavarian rye-bread (BR) and wholemeal multigrain bread (WMMG) were used as competitive, marketable breads for comparing tests.

The studied oil-seed pressing residues (OSRs) resulted brown colour with different characteristics, depending both on the type of OSR and in comparison with marketed breads, too. The type and the ratio of OSR applied had no influence on the varying of crumb texture (P = 0.107). WKR and BLR enrichment provided stable texture for breads with a 3-day shelf-life, independently from their addition ratio. BLR resulted in softer crumb than WKR; however, this difference was considered to be negligible (P = 0.128). The WKR- and BLR-enriched breads stayed significantly softer at the end of storage time than the marketed breads (P = 0.000). Our results indicate that competitive bakery goods can be produced using oil-seed pressing residue/wheat flour blends.

Open access
High hydrostatic pressure: Can we trust published data?

) [22] G. D. Aleman, D. F. Farkas, J. A. Torrws, E. Wilhelmsen, S. Mcintyre, Ultra-high pressure pasteurization of fresh cut pineapple. J. Food Prot., 57. (1994) 931-934. [23] Cs. Németh, I. Dalmadi, B. Mráz, L. Friedrich, I. Zeke, R. Juhász, Á. Suhajda, Cs. Balla, Effect of high pressure treatment on liquid whole egg. High Pressure Res., 32. (2012) 330-336. [24] M. Garriga, N. Grébol, M. T. Aymerich, J. M. Monfort, M. Hugas, Microbial inactivation after high-pressure processing at 600 MPa in commercial meat products over its shelf-life

Open access