Abstract
This study aimed to evaluate the effect of refrigerated storage on the microbial properties and organoleptic quality of Bologna-type turkey sausage, in which fat was partially replaced with pea fibre or potato starch. Each manufactured sausage had lower counts of Esherichia coli and enterobacteria than 1 log CFU·g−1, counts were below 2 log CFU·g−1 for Staphylococcus aureus, moreover, no Salmonella spp. were found in any of the sausages. The counts of mesophilic aerobic bacteria did not exceed 4 log CFU·g−1 for each sausage formulation during four-week storage at 4 °C. Spectrocolorimetric measurements revealed that there was no decline in luminosity (L*) and redness (a*) by time, namely colour fading did not occur. Saltiness and juiciness values of sausages were directly proportional. Low-fat sausages were perceived less salty than full-fat analogue with the same salt content at the early stage of storage. Nevertheless, this phenomenon was temporary as sausages had the same saltiness at the end of four-week storage period. Sausages, in which 25% of fat was substituted with pea fibre or potato starch, were assessed as having the same odour, consistency, taste, and overall impact like control during the four-week refrigerated storage.
Highlights
This study aimed to evaluate the effect of refrigerated storage on the microbial properties and organoleptic quality of Bologna-type turkey sausage, in which fat was partially replaced with pea fibre or potato starch
Each manufactured sausage had lower counts of Esherichia coli and enterobacteria than 1 log colony forming unit (CFU)·g–1, and counts were below 2 log CFU·g–1 for Staphylococcus aureus during storage
Inclusion of fat replacers and water supplement (Table 1) in the formulation did not promote the growth of these bacteria
Summary
This study aimed to evaluate the effect of refrigerated storage on the microbial properties and organoleptic quality of Bologna-type turkey sausage, in which fat was partially replaced with pea fibre or potato starch. Lowfat sausages were perceived less salty than full-fat analogue with the same salt content at the early stage of storage. This phenomenon was temporary as sausages had the same saltiness at the end of four-week storage period. In which 25% of fat was substituted with pea fibre or potato starch, were assessed as having the same odour, consistency, taste, and overall impact like control during the four-week refrigerated storage. The decrease of shelf life can be a possible situation for low-fat meat products as fat substitution leads to increase of water content (N et al, 2007)
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