Czech J. Food Sci., 2010, 28(4):258-263 | DOI: 10.17221/121/2010-CJFS

Suppression of mould growth on dry sausages

Petr Pipek1, Bo-Anne Rohlík1, Anna Lojková1, Ladislav Staruch2
1 Department of Food Preservation and Meat Technology, Faculty of Food and Biochemical Technology, Institute of Chemical Technology in Prague, Prague, Czech Republic
2 Department of Food Science and Technology, Faculty of Chemistry and Food Technology, Slovak University of Technology, Bratislava, Slovak Republic

The effects of two antifungal agents (natamycin, potassium sorbate) were compared on the mould growth on the surface of dry sausages (both heat treated and fermented). The mould growth was studied on fermented sausage Prešporska saláma and heat treated dry sausage Vysočina after the production and during the ripening and storage. Different samples were prepared: two natamycin treated (0.1% and 0.2%) and one potassium sorbate treated (2%), the control sample was not treated. All the samples were inoculated with spores of Penicillium nalgiovense and their germination and growth were monitored. An objective evaluation of the growth was carried out using video image analysis (NIS Element software 2.30). Natamycin proved to be the most efficient in the suppression of mould growth.

Keywords: sausage; moulds; natamycin; sorbate; video image analysis

Published: August 31, 2010  Show citation

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Pipek P, Rohlík B, Lojková A, Staruch L. Suppression of mould growth on dry sausages. Czech J. Food Sci. 2010;28(4):258-263. doi: 10.17221/121/2010-CJFS.
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