[Dynamics of decomposition processes in steamed common sausage under various storage conditions]

The studies were carried out to determine the dynamics of decomposition processes of common sausage kept at three temperatures (4, 10 and 20 degrees C) for about 120 hr. Moreover, two different production sites and two year's seasons as variation factors were taken into consideration. The following decomposition indicators as durability standards were assumed: pH values, quantitative level of ammonia and hydrogen sulfide and organoleptic changes. Temperature and periods of sausage storing were the factors of statistically significant variation of sausage pH as well as ammonia and hydrogen sulfide quantitative levels. Significantly higher values of these indicators, however were found only for sausages kept at 20 degrees C, as compared with the sausages at 4 and 10 degrees C, between which no significant differences occurred. In organoleptic evaluation of sausages kept at 4 for 120 hr, the particular characteristics were on the level of approved edibility; at 10 degrees C the sausages reached their edibility limit, i.e. 3.0 points, after 96 hr, and at 20 degrees C the time limit was 48 hr.