Evaluation of the chemical and microbiological qualities of Vienna sausages

  • Tahis Regina Baú Universidade Tecnológica Federal do Paraná, Francisco Beltrão, PR
  • Cristiane de Abreu Dias Universidade Tecnológica Federal do Paraná, Francisco Beltrão, PR
  • Alexandre da Trindade Alfaro Universidade Tecnológica Federal do Paraná, Francisco Beltrão, PR
Keywords: sausage, additives, sanitary quality

Abstract

The Vienna sausage is highly consumed by the Brazilian population, and it holds a high trade bulk. Nonetheless, this product has a high risk of contamination, mainly due to its excessive manipulation. This study evaluated the quality of Vienna sausages by determining the microbiological and physicochemical qualities. The analyzed samples showed adequate sanitary quality and acceptable starch contents, and the nitrite and nitrate amounts were lower than those established by legislation.
Published
2012-01-01
How to Cite
Baú, T. R., Dias, C. de A., & Alfaro, A. da T. (2012). Evaluation of the chemical and microbiological qualities of Vienna sausages. Revista Do Instituto Adolfo Lutz, 71(1), 207-210. Retrieved from https://periodicoshomolog.saude.sp.gov.br/index.php/RIAL/article/view/32415
Issue
Vol. 71 No. 1 (2012)
Section
SCIENTIFIC NOTE

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