Abstract
The effect of adding Staphylococcus xylosus on the oxidative stability and sensory properties of the traditional sausage (Petrovská klobása) subjected to industrial conditions of ripening was studied at day 0 and after 1 and 2 months of storage. During storage, TBARs values in sausages with added Staphylococcus xylosus ranged from 0.13 to 0.52mg malondialdehyde/kg significantly lower (p < 0.05) than those of control sausages. After 2 months storage, sensory properties of sausage with added Staphylococcus xylosus (4.52) was better compared to control sausage. Adding Staphylococcus xylosus can contribute to better oxidative and sensory stability of Petrovská klobása during storage.
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