Quality Assessment of Sremska, Nitrite-Free Dry Fermented Sausage Pasteurized with Mild Heat Treatment

The quality of the Serbian dry fermented sausage, Sremska, was evaluated without added nitrite and pasteurized post-ripening. As an extra safety measure to eliminate Salmonella, mild heat treatments (47 ◦C/6.5 h or 53 ◦C/22.1 min) were used. The effect of starter culture on product quality was also examined. Sausages were tested at the start of production and after 30 days of storage, measuring physicochemical properties, microbiota populations, biogenic amines, lipid oxidation, and sensory...