Ensuring the safety of cooked and smoked sausages of a narrower diameter, in a cellulose casing, by heat treatment
The aim of this work is to ensure the safety of finely chopped cooked sausages stuffed in a cellulose casing, diameter 21 mm. Safety is ensured by thermal treatment of the level of pasteurization in a chamber under a defined thermal treatment program. By monitoring the temperature in the product’s thermal center at different control positions in the chamber, temperatures of 75.26℃-77.11°C were determined with a thermocouple. In doing so, the products spent 8-9 minutes at a temperature higher than 70°C, and 18-20 minutes at a temperature higher than 55°C. Considering that it is a small diameter product, the heat intensively penetrates to the thermal center and thus ensures the safety of the product. However, due to the relatively short time of the heat treatment, the pasteurization values (pv) at the control points were in the range of 18.3-26 minutes. Therefore, we conclude that ensuring the safety of products with a narrower diameter is achieved only by controlling the temperature in the thermal center of the product, and not with pv values. Considering that this sausage is a perishable product, it is necessary to provide a proper cold chain (0-4℃) after manufacture so that the product remains suitable for consumption within the period defined in a shelf-life study.