Ι. Αmvrosiadis, P. Κoidis, Κ .Varetzis, Ν.Soultos

Six experiments were conducted to evaluate the effect of reheating on the keeping quality of vacuum packaged Frankfurter type sausages. The samples were reheated at 920C for 2 and 4 min and stored at 40C and 90C. The variables used to evaluate the quality of the sausages included total plate counts, lactic acid bacteria, coliforms, pH, the presence of gas in the packaging, appearance, texture, tasty and odour. The results showed a positive effect of reheating the product at 920C for 4min, when the samples stored at 40C.