Evaluation of vacuum packaging for extending the shelf life of Sardinian fermented sausage

Abstract

Salsiccia sarda or Sardinian fermented sausage is a traditional dry-fermented sausage included in the list of traditional food products of Sardinia (Italy). At the request of some producing plants, the possibility of extending the shelf life of the vacuum-packed product up to 120 days was evaluated. Manufacturing of 90 samples, representing 3 different batches of Sardinian fermented sausage was carried out in two producing plants (A and B). In the packaged product and subsequently every 30 days for four months (T₀, T₃₀, T₆₀, T₁₂₀), the following analyses were conducted on all samples: physicochemical characteristics, total aerobic mesophilic count, Enterobacteriaceae count, detection of Listeria monocytogenes, Salmonella spp., mesophilic lactic acid bacteria, and coagulase-positive Staphylococci. Moreover, surfaces in contact and surfaces not in contact with food were sampled in both producing plants. Sensory profile analysis was also performed for every analysis time. At the end of the extended shelf life, pH values were equal to 5.90±0.11 (producing plant A) and 5.61±0.29 (producing plant B). Water activity mean values at T₁₂₀ were 0.894±0.02 (producing plant A) and 0.875±0.01 (producing plant B). L. monocytogenes was detected in 73.3% (33/45) of the samples from producing plant A, with mean levels of 1.12±0.76 log₁₀ CFU/g. In producing plant B, L. monocytogenes was never detected. Enterobacteriaceae were detected in 91.1% (41/45) of samples in producing plant A with mean values of 3.15±1.21 log₁₀ CFU/g, and in 35.5% (16/45) samples in producing plant B samples with mean values of 0.72±0.86 log₁₀ CFU/g. Salmonella and Staphylococcus aureus were never detected. Regarding environmental samples, the sites that were most contaminated by L. monocytogenes were the bagging table (contact surface) and processing room floor drains (non-contact surface) with a prevalence of 50% each (8/16 positive samples for both sampling sites). Sensory analysis results showed that at T₃₀ the overall sensory quality was at its highest;moreover, the visual-tactile aspect, the olfactory characteristics, the gustatory aspects, and the texture showed significant differences in samples throughout the shelf life, with a decreased intensity at 120 days of storage. Overall, the quality and sensory acceptance of the vacuumpacked Sardinian fermented sausage was not affected until 120 days of shelf-life. However, the possible contamination by L. monocytogenes calls attention to the hygienic management of the entire technological process. The environmental sampling was confirmed as a useful verification tool during control.

Keywords: fermented sausage; microbial shelf life; processing surfaces; vacuum package.

Figure 1.

Process flow diagram of Sardinian fermented sausage.

Figure 2.

Graphic representation of the sensory profile of Sardinian fermented sausage. Values are the mean of sensory attributes assessed at different times of storage (T₀, T₃₀, T₆₀, T₉₀, and T₁₂₀). *significant (P<0.05); **significant (P<0.01); ***significant (P<0.001). T₀, end of ripening; T₃₀, after 30 days of shelf-life; T₆₀, after 60 days of shelf-life; T1₂₀, after 120 days of shelf-life.