Microbiological and sensory quality changes in blood pancakes and cooked ring sausage during storage

Hannu Korkeala, Seppo Lindroth, Meri Suihko, Simo Kuhmonen, Pirjo-Liisa Penttilä

Research output: Contribution to journalArticleScientificpeer-review

19 Citations (Scopus)

Abstract

The microbiological and sensory quality of blood pancakes and vacuum-packed cooked ring sausages were studied one day after production, on the sell-by date and one week after the sell-by date. Samples were taken straight from 5 manufacturing plants, stored at 4°C and analyzed by 3 different laboratories using similar methods. Blood pancakes contained high numbers of aerobic organisms and yeasts. The principal sensory defects were visible mould spots, rancid odour and musty taste. A correlation between taste and microbiological counts was observed. Bacillus cereus was observed in some samples and may constitute a potential health hazard when temperature abuse occurs. Cooked ring sausages showed good microbiological and sensory quality after production. Aerobic plate counts and lactobacilli numbers increased during storage. The main defects in sensory analysis were fermented, sour aroma and taste. No correlation between taste and microbiological counts could be determined. The store shelf-lives (sell-by periods) of blood pancakes and cooked ring sausages set by the manufacturers, 7–11 and 20–28 days, respectively, can be considered overly optimistic. Differences between laboratories were observed in the sensory analyses.

Original languageEnglish
Pages (from-to)279 - 292
Number of pages14
JournalInternational Journal of Food Microbiology
Volume2
Issue number5
DOIs
Publication statusPublished - 1985
MoE publication typeNot Eligible

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sausages
blood
odors
Bacillus cereus
health hazards
Lactobacillus
Vacuum
factories
molds (fungi)
plate count
sensory evaluation
shelf life
Fungi
Yeasts
yeasts
sampling
Temperature
organisms
Health
temperature

Cite this

Korkeala, Hannu ; Lindroth, Seppo ; Suihko, Meri ; Kuhmonen, Simo ; Penttilä, Pirjo-Liisa. / Microbiological and sensory quality changes in blood pancakes and cooked ring sausage during storage. In: International Journal of Food Microbiology. 1985 ; Vol. 2, No. 5. pp. 279 - 292.
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abstract = "The microbiological and sensory quality of blood pancakes and vacuum-packed cooked ring sausages were studied one day after production, on the sell-by date and one week after the sell-by date. Samples were taken straight from 5 manufacturing plants, stored at 4°C and analyzed by 3 different laboratories using similar methods. Blood pancakes contained high numbers of aerobic organisms and yeasts. The principal sensory defects were visible mould spots, rancid odour and musty taste. A correlation between taste and microbiological counts was observed. Bacillus cereus was observed in some samples and may constitute a potential health hazard when temperature abuse occurs. Cooked ring sausages showed good microbiological and sensory quality after production. Aerobic plate counts and lactobacilli numbers increased during storage. The main defects in sensory analysis were fermented, sour aroma and taste. No correlation between taste and microbiological counts could be determined. The store shelf-lives (sell-by periods) of blood pancakes and cooked ring sausages set by the manufacturers, 7–11 and 20–28 days, respectively, can be considered overly optimistic. Differences between laboratories were observed in the sensory analyses.",
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Microbiological and sensory quality changes in blood pancakes and cooked ring sausage during storage. / Korkeala, Hannu; Lindroth, Seppo; Suihko, Meri; Kuhmonen, Simo; Penttilä, Pirjo-Liisa.

In: International Journal of Food Microbiology, Vol. 2, No. 5, 1985, p. 279 - 292.

Research output: Contribution to journalArticleScientificpeer-review

TY - JOUR

T1 - Microbiological and sensory quality changes in blood pancakes and cooked ring sausage during storage

AU - Korkeala, Hannu

AU - Lindroth, Seppo

AU - Suihko, Meri

AU - Kuhmonen, Simo

AU - Penttilä, Pirjo-Liisa

PY - 1985

Y1 - 1985

N2 - The microbiological and sensory quality of blood pancakes and vacuum-packed cooked ring sausages were studied one day after production, on the sell-by date and one week after the sell-by date. Samples were taken straight from 5 manufacturing plants, stored at 4°C and analyzed by 3 different laboratories using similar methods. Blood pancakes contained high numbers of aerobic organisms and yeasts. The principal sensory defects were visible mould spots, rancid odour and musty taste. A correlation between taste and microbiological counts was observed. Bacillus cereus was observed in some samples and may constitute a potential health hazard when temperature abuse occurs. Cooked ring sausages showed good microbiological and sensory quality after production. Aerobic plate counts and lactobacilli numbers increased during storage. The main defects in sensory analysis were fermented, sour aroma and taste. No correlation between taste and microbiological counts could be determined. The store shelf-lives (sell-by periods) of blood pancakes and cooked ring sausages set by the manufacturers, 7–11 and 20–28 days, respectively, can be considered overly optimistic. Differences between laboratories were observed in the sensory analyses.

AB - The microbiological and sensory quality of blood pancakes and vacuum-packed cooked ring sausages were studied one day after production, on the sell-by date and one week after the sell-by date. Samples were taken straight from 5 manufacturing plants, stored at 4°C and analyzed by 3 different laboratories using similar methods. Blood pancakes contained high numbers of aerobic organisms and yeasts. The principal sensory defects were visible mould spots, rancid odour and musty taste. A correlation between taste and microbiological counts was observed. Bacillus cereus was observed in some samples and may constitute a potential health hazard when temperature abuse occurs. Cooked ring sausages showed good microbiological and sensory quality after production. Aerobic plate counts and lactobacilli numbers increased during storage. The main defects in sensory analysis were fermented, sour aroma and taste. No correlation between taste and microbiological counts could be determined. The store shelf-lives (sell-by periods) of blood pancakes and cooked ring sausages set by the manufacturers, 7–11 and 20–28 days, respectively, can be considered overly optimistic. Differences between laboratories were observed in the sensory analyses.

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