Czech J. Food Sci., 2019, 37(5):325-331 | DOI: 10.17221/135/2019-CJFS

Chemical composition, safety and quality attributes of traditional cottage sausageFood Chemistry and Safety

Krzysztof Surówka^*,1, Ireneusz Maciejaszek¹, Kamila Walczak¹, Maria Walczycka¹, Barbara Surówka², Magdalena Rzepka¹, Joanna Banaś¹

¹ Department of Refrigeration and Food Concentrates, Faculty of Food Technology, University of Agriculture in Krakow, Krakow, Poland

² University Centre of Veterinary Medicine UJ-UR, Kracow, Poland

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.

Keywords: biogenic amines; chemical composition; food safety; food quality; microbial contamination; sausage; traditional food

Published: October 31, 2019  Show citation