MICROBIOLOGICAL AND SENSORIAL ANALYSIS OF HAND MADE CHICKEN SAUSAGE

Abstract

Different formulations of chicken sausage (hand-crafted made) were compared, from a sensorial and microbiological point of view, to a similar product from in local retail trade. The results of microbiological analysis (time O and 15 days storage) showed the presence of total and fecal coliform during the incubation at 35°C for 24 and 48 hours. The presence of Salmonella and Staphylococcus aureus were also detected. The method for sensorial evaluation was the hedonic scale at which each taster expresses his degree of liking in a numerical scale. The results of the sensorial evaluation were undergone to checked through a variable analysis. The final results showed a good reception for the sausages by the tasters.