Abstract
ABSTRACT: Physicochemical properties and microbial stability of reduced‐fat Chinese‐style sausages packaged with various modified atmosphere packaging (MAP) systems were evaluated. With the exception of VAC (vacuum) treatment, the TBARS (thiobarbituric acid‐reactive substances) values increased with increasing storage time. Treatments of C100 (100% CO2), C80 (80% CO2/20% N2), and C20 (20% CO2/80% N2) were higher in TBARS values than VAC and N2 (100% N2) after 2 wk of storage. The numbers of total plate counts, psychrotrophs, total anaerobes, or lactic acid bacteria increased slightly, though statistically insignificant, during storage, while N2 was numerically the lowest and VAC was intermediate. Vacuum packaging was more effective than other MAP in maintaining lipid and microbial stability of reduced‐fat Chinese‐style sausage. Keywords: reduced‐fat, Chinese‐style sausage, MAP, storage stability, vacuum packaging
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
