Libelt K
Pol Arch Weter. 1984;24(1):65-77.
The studies were carried out to determine the dynamics of decomposition processes of common sausage kept at three temperatures (4, 10 and 20 degrees C) for about 120 hr. Moreover, two different production sites and two year's seasons as variation factors were taken into consideration. The following decomposition indicators as durability standards were assumed: pH values, quantitative level of ammonia and hydrogen sulfide and organoleptic changes. Temperature and periods of sausage storing were the factors of statistically significant variation of sausage pH as well as ammonia and hydrogen sulfide quantitative levels. Significally higher values of these indicators, however were found only for sausages kept at 20 degrees C, as compared with the sausages at 4 and 10 degrees C, between which no significant differences occurred. In organoleptic evaluation of sausages kept at 4 for 120 hr, the particular characteristics were on the level of approved edibility; at 10 degrees C the sausages reached their edibility limit, i.e. 3.0 points, after 96 hr, and at 20 degrees C the time limit was 48 hr.
开展这些研究是为了确定普通香肠在三种温度（4℃、10℃和20℃）下保存约120小时的分解过程动态。此外，还考虑了两个不同的生产地点和两个年份的季节作为变化因素。假定以下分解指标作为耐久性标准：pH值、氨和硫化氢的含量水平以及感官变化。香肠储存的温度和时间是香肠pH值以及氨和硫化氢含量水平具有统计学显著差异的因素。然而，与保存在4℃和10℃的香肠相比，仅在保存在20℃的香肠中发现这些指标的值显著更高，而保存在4℃和10℃的香肠之间没有显著差异。在对保存在4℃下120小时的香肠进行感官评估时，其特定特征处于可接受的可食用水平；在10℃下，香肠在96小时后达到其可食用极限，即3.0分，而在20℃下，时间限制为48小时。
