Shelf-life of homogenized sausage depends on the moment it was placed at near cryoscopic temperature

The aim of a study was to determine the impact of unfavorable storage conditions on physico-chemical, sensory and microbiological parameters of homogenized sausage kept at near cryoscopic temperature (n.c.t.). Post production the sausages were kept at 4°C for 12h (group I) or at 12°C for 48h (II) and 96h (III). Subsequently, all the products were stored at n.c.t. (-3.6±0.2°C) for 0, 7, 14, 21 and 28 days. Unfavorable conditions the sausages were exposed prior the cryoscopic storage, reflected to their increased acidity and free amino group content along with the decrease in free nitrates (III). They however changed neither the color nor the rheological parameters and total sensory value of the products studied. Moreover, the cryoscopic storage positively affected the microbiological quality of sausages analyzed.