Abstract
The effects of phosphate type, packaging method and storage time on pH, moisture, water-holding capacity, TBA values, residual nitrite and total aerobic and anaerobic plate counts on Chinese sausage were determined. Sausage containing a blended phosphate had the highest water holding capacity. The pH and residual nitrite levels of Chinese sausage were higher (P < 0.05) in the group containing tetrasodium pyrophosphate, than the other phosphate treatments. Sausages contianing sodium hexametaphosphate had the lowest pH (P < 0.05), the least amount of residual nitrite and the higest TBA values. Chinese sausage which was vacuum packaged had lower (P < 0.05) TBA values than nonvacuum packaged sausage during 4–6 weeks of storage. No major microbial problems were observed in any of the samples during 6 weeks of storage.
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