EFFECT OF CROSS-SECTIONAL GEOMETRY OF DRY SAUSAGES ON QUALITY PARAMETERS

Authors

DOI:

https://doi.org/10.31073/foodresources2026-26-25

Keywords:

dry fermented sausages, water activity, residual nitrite,, microbiological safety, oxidative stability, sensitive consumer groups

Abstract

Subject. The effect of cross-sectional geometry of dry fermented sausages on quality, safety and storage stability under reduced sodium chloride and sodium nitrite content was studied. Product geometry was considered as an engineering factor controlling moisture transfer and water activity formation. Purpose. The feasibility of using modified multi-lobed geometry to intensify drying, improve dehydration uniformity and maintain the quality of dry sausages intended for children and sensitive consumer groups was justified. Methods. Control samples of conventional cylindrical shape and experimental samples with identical cross-sectional area but different multi-lobed configurations were produced. Moisture content, pH, water activity, residual nitrite, protein, fat and ash content, nitroso pigments, color stability, microbiological indicators, acid value and peroxide value of fat during storage were determined. Results. It was established that changing the cross-sectional geometry reduced the maximum moisture removal path, promoted more intensive drying and provided lower water activity values. The most favorable results were obtained for three-lobed samples, which were characterized by more uniform dehydration, lower residual nitrite content, absence of coliform bacteria, Salmonella spp. and sulfite-reducing clostridia, as well as slower development of hydrolytic and peroxide fat oxidation. For one complex configuration, the formation of a more humid central zone was identified as a possible safety risk. Scope of results. The obtained results can be used for the design of dry fermented sausages with reduced salt and nitrite content within a risk-oriented approach and the safe-by-design concept. Product geometry may be applied as an additional structural barrier for improving safety and stability.

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Published

2026-06-30

How to Cite

Batrachenko, O., Todorov, M., & Hrabova, I. (2026). EFFECT OF CROSS-SECTIONAL GEOMETRY OF DRY SAUSAGES ON QUALITY PARAMETERS. FOOD RESOURCES, 14(26), 257–266. https://doi.org/10.31073/foodresources2026-26-25

Issue

Vol. 14 No. 26 (2026): Food Resources

Section

Технічні науки

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