Chemical composition, safety and quality attributes of traditional cottage sausage

• Published in: Czech Journal of Food Sciences Vol. 37; no. 5; pp. 325 - 331
• Main Authors: Surówka, Krzysztof, Maciejaszek, Ireneusz, Walczak, Kamila, Walczycka, Maria, Surówka, Barbara, Rzepka, Magdalena, Banaś, Joanna
• Format: Journal Article
• Language: English
• Published: Prague Czech Academy of Agricultural Sciences (CAAS) 01.01.2019; Czech Academy of Agricultural Sciences
• Subjects: biogenic amines; Chemical composition; Cholesterol; food quality; food safety; Health risks; Histamine; Low level; microbial contamination; Microorganisms; Nitrites; Principal components analysis; Quality management; sausage; traditional food; Water activity
• ISSN: 1212-1800; 1805-9317
• DOI: 10.17221/135/2019-CJFS

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.