Effect of fat level and storage conditions on quality characteristics of traditional Greek sausages.

Traditionally-processed Greek sausages were produced with three different fat levels (10, 20 and 30% fat). Some sausages were air dried (23-28°C, 64-76% RH) for 2h and stored at 3-7°C and 65-75% RH. The rest were immediately stored in a ripening room at 13-15°C, 85-95% RH and 0.1m(-1)s air velocity. Fat level affected the composition of the sausages, their weight loss, brine concentration, water activity, colour and sensory attributes. Sausages with 20% fat had the highest scores for all sensory attributes. Sausages with 30% fat were very light, yellow, soft and too fatty when grilled, whereas those with 10% fat were dark and very hard after grilling. Storage conditions affected the microflora, pH, weight losses and water activity, but had no effect on composition, colour and sensory attributes. Sausages stored in the ripening room had a rapid increase in lactic acid bacteria count and lower pH than those in cold storage. Storage of traditional sausages for up to 7 days in a ripening room, similar to that used for fermented sausages, is considered beneficial. ©