Influência da temperatura no período de armazenamento de salsichas embaladas à vácuo

Abstract

In this study, we sought to evaluate the storage time of sausage at two different temperatures. We assessed the microbiological standards according to current legislation and the process of decay caused by lactic acid bacteria, the physicalchemical analysis of pH, water activity were also performed. Collection were performed in 9 subsequent weeks, with each week were collected for 1 package temperature of 0 º C and another package for temperature 7 º C, 2 packets collected weekly, were intended to test microbiological and physico-chemical. Microbiological parameters all samples at both storage temperatures showed no values outside the legislation, but there has been a proliferation considerable lactic acid bacteria, from 49 days of storage at 0 º C and 21 days at a temperature of 7 º C. As for the physicochemical parameters of pH, water activity and peroxide variations obtained during the storage time, and the temperature 7 ° C had the highest differences during the period of analysis. The product stored at a temperature of 0 º C had better microbiological and physical-chemical being able to use during the storage time. When the count samples showed more than 106 cfu / g of lactic acid bactéria became pale with a product, the presence of limosidade vacuum and loss, out of the initial quality standards.