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Assessment of Natamycin compared to other preservatives in vienna sausages

A study carried out in Peru of Vienna sausages with a cellulose casing has recently been published in the European Scientific Journal.

Vienna sausages (or Wiener sausages) are steamed sausages originating in Germany which are a variety of the Frankfurter sausage, but made with beef and pork.

The cellulose casing is a synthetic skin used to cook the sausage stuffing which is removed before consumption.

This study compared three types of preservatives for these sausages, in terms of their effectiveness against contamination and the product’s deterioration over time, and preservation of the best organoleptic characteristics for final consumption.

To do this, sausages with a cellulose casing were produced, and three different types of preservatives were sprayed onto the surface:

·         Natamycin at a concentration of 0.001 g/litre of water,

·         Potassium Sorbate at 0.6 g/litre of water,

·         and Sodium Propionate at 3.2 g/litre of water).

 

The effectiveness of these three preservatives was evaluated over a total period of 45 days, but partial measurements were taken after 15 and 30 days.

In addition, the organoleptic properties were assessed after 45 days, including the sausages’ colour, appearance, taste and texture for final consumers.

The results obtained leave no room for doubt – Natamycin is the preservative which obtained the best results for bacterial and mould and yeast growth for the maximum shelf life of this food.

efecto-bactericida-natamicina-salchichas

The graph, which belongs to the publication of the original study, shows the results for the growth of bacteria colonies in sausages without preservatives (in blue) and in sausages with each preservative. The shortest bar obtained the best result, because the aim was to achieve the lowest possible growth of microorganisms, and as such the bar representing Natamycin (in orange) was the lowest in the longest conservation period (45 days).

The evaluation of mould and yeast contamination showed the same results for the three preservatives in the experiment – zero growth during all three periods in all cases.

The consumers also liked the sausages at the end of the treatments, meaning that the preservatives did not affect any of the senses.

 

Summary
Assessment of Natamycin compared to other preservatives in vienna sausages
Article Name
Assessment of Natamycin compared to other preservatives in vienna sausages
Description
A study carried out in Peru of Vienna sausages with a cellulose casing has recently been published in the European Scientific Journal. This study compared three types of preservatives for these sausages, in terms of their effectiveness against contamination and the product's deterioration over time, and preservation of the best organoleptic characteristics for final consumption.
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