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Hygienic Quality and Shelf Life of a Moroccan Cooked (Kasher) Sausage

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Sensory, physicochemical and microbiological changes in Moroccan cooked kasher sausages stored at 6°C and 25°C were monitored over 35 days.

Kasher sausages were very prone to changes in microbial status, as a result of high pH and water activity-values (aw-values) after processing. After 3 days of storage at 25°C and 1 week at 6°C the microbial colonies increased distinctively. Sensory changes were only detectable after the seventh day at 25°C. At 6°C, these sausages kept their sensorial characteristics. Levels of total volatile basic nitrogen were lower in the kasher sausages at 6°C than in those kept at 25°C. Changes at 25°C affected the quality of kasher sausage and limited the shelf life.

From these results it can be concluded that storage at 25°C (ambient temperature) for 3 days or at 6°C (chilling) for 7 days without sensory changes is possible.


Document Type: Research Article

Affiliations: 1: Department of Hygiene and Industry of Food of Animal Origin, Agronomy and Veterinary Institute Hassan II, Rabat, Morocco 2: Institute of Hygiene and Technology of Food of Animal Origin, Faculty of Veterinary Medicine, University of Munich, Veterinärstr. 13, D-80539 Munich, Germany 3: Department of Hygiene and Industry of Food of Animal Origin, Agronomy and Veterinary Institute Hassan II Rabat, Morocco

Publication date: July 1, 1995

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