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Microbiology and Composition of Snack Sausages
S A Palumbo1, J C Kissinger1, A J Miller1
1Eastern Regional Research Center 1 , Philadelphia, Pennsylvania 19118.
Journal of Food Protection
|March 1, 2019
Summary
This study analyzed snack sausages, finding their low moisture and water activity confirm they are dry, shelf-stable products. Bacterial analysis revealed heat processing significantly impacts the microbial profile.
Area of Science:
- Food Science
- Microbiology
- Meat Science
Background:
- Snack sausages are narrow-diameter, all-beef products known for dryness and shelf stability.
- These products may undergo fermentation, influencing their characteristics.
Purpose of the Study:
- To investigate the chemical, bacteriological, and processing attributes of experimental and commercial snack sausages.
- To classify snack sausages based on established moisture and protein ratios.
Main Methods:
- Bacteriological analysis to identify microbial flora.
- Chemical analysis of moisture content, water activity, and moisture/protein ratio.
- Evaluation of processing yield based on initial fat content.
Main Results:
- Bacterial flora predominantly comprised gram-positive, catalase-positive sporeforming rods (bacilli) due to heat/smoking.
- Snack sausages exhibited low average moisture (20.6%), water activity (0.78), and moisture/protein ratio (0.81/1).
- Processing yield increased from 39.6% to 51.4% with higher initial fat content (7.2% to 25.7%).
Conclusions:
- Snack sausages are classified as fully dry products based on their low moisture and M/P ratio.
- Heat processing is critical in defining the bacterial profile of shelf-stable snack sausages.
- Optimizing fat content in the meat mixture can significantly enhance snack sausage production yield.
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