IDEAS home Printed from https://ideas.repec.org/a/caa/jnlcjf/v37y2019i5id135-2019-cjfs.html
   My bibliography  Save this article

Chemical composition, safety and quality attributes of traditional cottage sausage

Author

Listed:
  • Krzysztof Surówka

    (Department of Refrigeration and Food Concentrates, Faculty of Food Technology, University of Agriculture in Krakow, Krakow, Poland)

  • Ireneusz Maciejaszek

    (Department of Refrigeration and Food Concentrates, Faculty of Food Technology, University of Agriculture in Krakow, Krakow, Poland)

  • Kamila Walczak

    (Department of Refrigeration and Food Concentrates, Faculty of Food Technology, University of Agriculture in Krakow, Krakow, Poland)

  • Maria Walczycka

    (Department of Refrigeration and Food Concentrates, Faculty of Food Technology, University of Agriculture in Krakow, Krakow, Poland)

  • Barbara Surówka

    (University Centre of Veterinary Medicine UJ-UR, Kracow, Poland)

  • Magdalena Rzepka

    (Department of Refrigeration and Food Concentrates, Faculty of Food Technology, University of Agriculture in Krakow, Krakow, Poland)

  • Joanna Banaś

    (Department of Refrigeration and Food Concentrates, Faculty of Food Technology, University of Agriculture in Krakow, Krakow, Poland)

Abstract

The characteristic features of traditional cottage sausage were analysed. In addition, the extent to which manufacturers create product diversity on the market was investigated, along with potential health risks of the product to consumers. The samples had high overall sensory scores. The average level of fat slightly exceeded 28%, cholesterol content was in the range of 435.4-1220.3 mg/kg and salt content was 1.53-2.77%. Some manufacturers do not cure their product, but about 20% of them apply nitrites above the level of 150 mg/kg. Due to their relatively high pH level (5.76-6.60) and water activity (0.95-0.98), Polish cottage sausage can be a medium which encourages the growth of microorganisms; however, pathogenic bacteria were not found. Histamine was detected in only 42% of the samples, at the low level of 2.6 to 34.2 mg/kg. Principal Component Analysis (PCA) was applied and the dominant variables were specified for particular PCs.

Suggested Citation

  • Krzysztof Surówka & Ireneusz Maciejaszek & Kamila Walczak & Maria Walczycka & Barbara Surówka & Magdalena Rzepka & Joanna Banaś, 2019. "Chemical composition, safety and quality attributes of traditional cottage sausage," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 37(5), pages 325-331.
    • Handle: RePEc:caa:jnlcjf:v:37:y:2019:i:5:id:135-2019-cjfs
    DOI: 10.17221/135/2019-CJFS
    as

    Download full text from publisher

    File URL: http://cjfs.agriculturejournals.cz/doi/10.17221/135/2019-CJFS.html
    Download Restriction: free of charge
    File URL: http://cjfs.agriculturejournals.cz/doi/10.17221/135/2019-CJFS.pdf
    Download Restriction: free of charge
    File URL: https://libkey.io/10.17221/135/2019-CJFS?utm_source=ideas
    LibKey link: if access is restricted and if your library uses this service, LibKey will redirect you to where you can use your library subscription to access this item
    ---><---

    As the access to this document is restricted, you may want to search for a different version of it.

    Corrections

    All material on this site has been provided by the respective publishers and authors. You can help correct errors and omissions. When requesting a correction, please mention this item's handle: RePEc:caa:jnlcjf:v:37:y:2019:i:5:id:135-2019-cjfs. See general information about how to correct material in RePEc.

    If you have authored this item and are not yet registered with RePEc, we encourage you to do it here. This allows to link your profile to this item. It also allows you to accept potential citations to this item that we are uncertain about.

    We have no bibliographic references for this item. You can help adding them by using this form .

    If you know of missing items citing this one, you can help us creating those links by adding the relevant references in the same way as above, for each refering item. If you are a registered author of this item, you may also want to check the "citations" tab in your RePEc Author Service profile, as there may be some citations waiting for confirmation.

    For technical questions regarding this item, or to correct its authors, title, abstract, bibliographic or download information, contact: Ivo Andrle (email available below). General contact details of provider: https://www.cazv.cz/en/home/ .

    Please note that corrections may take a couple of weeks to filter through the various RePEc services.

    IDEAS is a RePEc service. RePEc uses bibliographic data supplied by the respective publishers.