Quality Of Sausages Research Articles

Texture of Fermented Summer Sausage With Differing pH, Endpoint Temperature, and High Pressure Processing Times

The objective was to evaluate the quality and texture of all-beef summer sausages produced with varying degrees of fermentation, endpoint cooking temperatures, and high pressure processing (HPP) hold times. Across 3 replications, sausages were fermented and (Process A) cooked to pH 4.6 and thermally processed to 54.4°C with smokehouse chilling, (Process B) cooked to pH 5.0 and thermally processed to 54.4°C with smokehouse chilling, (Process C) cooked to pH 5.0 and thermally processed to 54.4°C with rapid ice bath chilling, (Process D) cooked to pH 5.0 and thermally processed to 48.9°C with rapid ice bath chilling, and (Process E) cooked to pH 5.0 and thermally processed to 43.3°C with rapid ice bath chilling. After chilling, the sausages were sliced, layered, vacuum packaged, and subjected to HPP at 586 MPa for 0, 1, 150, or 300 s. Post HPP, the sausages were evaluated for objective color (n = 9), lipid oxidation (n = 9), water activity (n = 9), texture profile analysis (TPA; n = 15), sensory analysis (n = 9), and proximate analysis (n = 9). Neither process (combination of pH and endpoint temperature) nor HPP affected lipid oxidation (P = 0.45 and P = 0.69, respectively). Process A resulted in a lighter color (P < 0.01) compared to the other process treatments. Additionally, Process A was less red (P < 0.01) than all other process treatments, and Processes D and E were the reddest (P < 0.01). TPA and trained sensory analysis indicated that, as endpoint temperature increased, so did sample hardness (P < 0.05). Springiness, cohesiveness, and gumminess decreased (P < 0.05) as the endpoint temperature decreased. Although springiness and gumminess increased (P < 0.05) with longer HPP hold times, the panelists were unable to detect differences among samples with longer hold times. The use of HPP at 586 MPa for up to 300 s may be incorporated into manufacturing processes for semidry beef summer sausages with limited impacts on color and texture.

Biological value of semi-smoked sausages with cedar oil cake

Introduction. Development of novel meat products with better quality and biological value remains one of priority objectives of modern food industry. New meat products correspond with the principles of healthy diet due to their improved fatty acid profile and lower sodium content. The present research featured semi-smoked sausages with 15% of cedar oilcake and a low-sodium curing mix. The cedar nut oilcake is as a source of highly unsaturated fatty acids and high-grade protein. In addition to the physiological effect, the low-sodium curing mix increases the resistance of the combined fat phase to deterioration during storage.
 Study objects and methods. Sausages of control and experimental formulations were made in laboratory conditions. The control formulation included raw second-grade beef, semi-fat pork (30% of fat), and traditional curing ingredients, i.e. sodium chloride and nitrite curing mix. In the experimental formulation, 15% of the semi-fat pork was replaced by cedar oil cake, and 30% of sodium chloride – by magnesium chloride. The samples were tested for fatty and amino acid composition, biological value of the lipid and protein phase, chemical composition, as well as physical, chemical, and sensory properties. Other research data included water activity, as well as acid, peroxide, and thiobarbituric value during storage at a temperature of 4 ± 2°C for 15 days.
 Results and discussion. The study of fatty acid composition showed significant differences in the ratio of saturated (SFA), monounsaturated (MUFA), and polyunsaturated fatty acids (PUFA, P ˂ 0.05) in the samples. When 15% of pork was replaced by cedar oilcake, the amount of SFA decreased by 19.8%, while the content of MUFA and PUFA increased by 10.2% and 24.9%, respectively. These changes improved the indices of atherogenicity and thrombogenicity. The quality of the protein component also improved, as the utility coefficient of amino acids increased from 0.83 to 0.87, and the coefficient of comparable redundancy decreased from 7.2 g/100 g of protein to 5.35 g/100 g of protein. The sausages with cedar oil cake and low sodium chloride content received a high consumer evaluation. The hydrolysis of the lipid fraction was the same in both samples. The process of lipid oxidation was inhibited, which can partially be explained by a lower water activity.
 Conclusion. The biological value, consumer quality, and storage stability of semi-smoked sausages could be improved by replacing fat-containing meat raw materials with cedar oil cake and reducing sodium chloride content. The new product demonstrated a better nutrition quality and can be recommended for mass production.

Sensory and nutritional qualities of frankfurter sausages with sweet potato as extender

This study investigated the effects of three varieties of sweet potatoes: orange, purple and white-fleshed sweet potato purees on the sensory, nutritional and oxidation rate of frankfurter sausages. The study was conducted at University for Development Studies (UDS), Tamale. The products formulations took place at the Meat processing unit of UDS, while chemical and microbiological analyses were carried out at laboratories of University for Development Studies, Nyankpala Campus. A complete randomized design was used. Spices were randomly assigned to the minced meat and each treatment was replicated three times. The sweet potato purees were added to 2kg of meat at 0%, 10%, and 15% each. Sensory attributes of products did not differ significantly (P>0.05) when puree was incorporated in frankfurter sausages except overall liking which was insignificantly higher (P<0.05) on the first day of production. The peroxide value of TO was significantly (P<0.05) higher throughout the period of storage than the other formulations. The peroxide value of the products ranged from 4.0 to 4.8meq/kg. There were significant differences (P<0.05) in pH and moisture. Among products, OFP1 10% had the lowest value whiles OFP2 15% had the highest pH value. Except for crude fat content all proximate parameters taken into accounts were significantly affected (p <0.05) among various formulations. The protein content ranged from 18.52-20.78% whiles ash and fat ranged from 5.15-6.80% and 15.62-17.50%, respectively. There was a significant reduction in protein content as sweet potato inclusion increased from (0%, 10% and 15%). The moisture content of sweet potato frankfurter sausage ranged from 56.15-66.45%. The inclusion level of 15% was found to have higher values to 10% inclusion level. However, significant differences (P<0.01) were observed among treatments for all minerals studied. Iron and zinc contents among formulations were all significantly different (P<0.01) from each other. The sweet potato puree did not negatively affect the sensory and nutritional qualities of frankfurter sausages.

Impact of chicken wooden breast on quality and oxidative stability of raw and cooked sausages subjected to frozen storage.

Considering (i) the increased incidence of wooden breast (WB) myopathy in broilers, (ii) the poor meat quality in such breasts and (iii) the lack of studies on the industrial use of WBs; the objective of this study was to investigate the quality of chicken sausages made with WB under frozen conditions. Three formulations of chicken sausage [100% normal (N) breast, 100% WB, and 50% N breast + 50% WB] were considered and raw and cooked (70 °C/10 min) sausages were frozen for 180 days and evaluated for their quality and oxidative stability. WB formulations exhibited higher pH, moisture (%), and shear force (SF), associated with lower water holding capacity (WHC) and fat (%). During the freezing period, there was a decrease in WHC and redness (a*) and an increase in cooking loss (CL) and SF for all formulations. Additionally, during freezing, thiobarbituric acid-reactive substances values were higher in raw sausages made with N breast than in sausage made with WB probably due to the higher fat content in the former. Results showed that the products did not reach noticeable rancid levels (<2 mg malondialdehyde/kg) and that WB sausage presented great resistance to oxidation, which suggests that WB sausage can be kept frozen at -20 °C for up to 198 days. Using WBs for the manufacture of chicken sausages subjected to freezing is a viable option given their overall quality and resistance to oxidation. © 2020 Society of Chemical Industry.

The effect of fucoxanthin as coloring agent on the quality of catfish sausage

Fucoxanthin is the main carotenoid produced from brown seaweed Sargassum sp. Fucoxanthin has an orange color and antioxidant activity. Fucoxanthin as coloring agents and antioxidants can be used to maintain the quality of catfish sausage during storage. The purpose of this study was to determine the effect of incorporating fucoxanthin from Sargassum sp. to color intensity, pH value and peroxide value of catfish sausages during storage. The method was implemented as the experimental method with Completely Randomized Design (CRD). Five different catfish sausages formulations were produced containing 0%, 1%, 2%, 3%, and 4% fucoxanthin. The results showed that the incorporating of fucoxanthin had a significantly different (p <0.05) on the value of color intensity, pH value and peroxide value of catfish sausages during storage. Incorporation of fucoxanthin decreases the * L value, pH value, peroxide value and increases the * a and * b value of catfish sausage. Hedonic test of catfish sausages shows that panelist score on appearance, odor, flavor, texture, color and overall quality were significantly different (p<0.05). Catfish sausage with 1% fucoxanthin is the most preferable by the panelist.

Effect of Soybean and Finger Millet Flours on the Physicochemical and Sensory Quality of Beef Meat Sausage

Aims: Nowadays increasing costs of animal protein has necessitated the need to investigate uses of cheaper and nutritive alternatives various food formulations. To increase nutritional value and sensory qualities of sausage from soybean and finger millet flours and beef meat and to reduce the formulation costs of the product.&#x0D; Study Design: The experiment was set in single factor experiments. Blending ratio (soy-millet flour and beef meat ratios of 10:90, 20:80, 30:70 and 0:100%) with four levels and triplicate. blend proportion of soybean and finger millet flours is similar.&#x0D; Place and Duration of Study: Sample preparation, product processing and quality analysis was carried out in Bahir Dar institute of technology, Department of Food Engineering, Bahir Dar, Ethiopia between April 2017 and June 2018.&#x0D; Methodology: Four batches of beef sausages were investigated in which finger millet and soy flours were substituted with beef meat. Proximate composition with selected mineral contents, sensory characteristics, physical properties and production cost of sausages were determined. Percentage proximate composition were determined by using the standard methods of Association of Official Analytical Chemists (AOAC). Calcium and zinc were analyzed by EDTA titration and Modified AOAC respectively and physical property of sausage were also analyzed.&#x0D; Results: As soy and finger millet flours inclusion increase, the nutritional value of sausage increased such as moisture, crude protein, crude fat, crude fibre, crude ash and the cooking yield from 56.91(control) to 77.24% (30% inclusion) by reducing weight loss. The sausage products were generally accepted and 20% soy and millet flour inclusion was “liked very much. Soy and finger millet flour inclusion reduced production cost from 177 (control) to 142 ETB (30% inclusion) per mix (1150 g).&#x0D; Conclusion: Soybean and finger millet flours were used in beef sausage products to improve nutritional value, consumer acceptability and reduce the formulation cost. These results suggest that beef meat can be used successfully for the production of beef meat sausage as an alternative uses of different flours.

Industrial Validation of a Promising Functional Strain of Lactobacillus plantarum to Improve the Quality of Italian Sausages.

This paper proposes the industrial validation of a functional strain of Lactobacillus plantarum (strain 178). First, acidification in a meat model medium and bioactivity towards Staphylococcus aureus, Salmonella sp., Listeria monocytogenes, and Escherichia coli were assessed; the performances of Lb. plantarum 178 were compared to those of a commercial Lb. sakei and a probiotic Lb. casei. Lb. plantarum 178 inhibited the pathogens and experienced a higher acidification at 15 °C. Lb. casei and Lb. plantarum were used for an industrial fermentation of traditional Italian sausages. The strains assured the correct course of fermentation and inhibited pathogens and enterobacteria. This study represents the scaling up and the validation of a promising strain at industrial level and shows the possibility of performing the fermentation of traditional Italian sausage through functional starter cultures, combining the benefit of a controlled fermentation and possible health benefits.

Effect of Moringa oleifera Aqueous Extracts on the Physicochemical Characteristics, Microbiological quality and Biogenic Amines of Semi-dry Fermented Sausage

The main objective of the current study was to investigate the effect of Moringa oleifera leaves and seeds aqueous extracts on the physicochemical properties, microbiological quality and biogenic amines content of semi-dry fermented sausage during ripening process and storage at 4ºC for 3 months. Semi-dry fermented sausages were formulated by using M. oleifera leaves and seeds aqueous extracts at a rate of 1.5% in comparison to control. Incorporation of M. oleifera leaves aqueous extracts during the formulation of fermented sausage resulted in a significant (P&lt;0.05) decrease in pH, lipid oxidation and total volatile nitrogen content while significant (P&lt;0.05) increase in the lactic acid bacteria when compared with those formulated with seeds and control groups. However, the yeast, mold and biogenic amines content of sausages formulated with M. oleifera seeds aqueous extract were significantly (P&lt;0.05) lower than those formulated with leaves and the control. From this study, we can conclude that M. oleifera leaves aqueous extract exhibited potent antioxidant activity while that of seeds exhibited potent antimicrobial activity. Therefore, both M. oleifera extracts can be used as natural additives to improve the quality and safety of semi-dry fermented sausage.

Sokakta satışa sunulan geleneksel Kadirli sucuğunun mikrobiyolojik kalitesi

In this study, microbiological quality of Kadirli sausage (plain sausage and salat sausage) was evaluated. In the present study, total number of mesophile aerob bacteria, total yeast-mold and coliform group bacteria were determined in a total of 10 samples, “plain sausage” and “salad sausage” from 5 different street vendors with the codes“ A, B, C, D and E ”. The enumeration of total aerobic mesophilic bacteria and total yeast-mold counts were performed on selective media using surface-spread method. The most probable number method was used to determine the number of coliform bacteria. While the number of yeast mold, mesophile aerob bacteria and coliform bacteria in plain sausages were 3.18-4.16 log cfu / g, 3.59-4.95 log cfu / g and 1100 EMS / g. While the effect of adding salads to sausage breads was statistically insignificant in terms of total yeast-mold counts, the effect of adding salads to sausage breads was significant except A and D samples in terms of total aerobic mesophile bacteria number. In addition, the increase in the number of coliform bacteria in samples taken from street vendors C and E was found remarkable with the addition of salad. Due to the limited number of studies on Kadirli sausage and not known in the market outside the region, this research will attract the interest of the food industry who want to develop new products and contribute to the literature.

Physicochemical quality and consumer discrimination of industrial and traditional fermented sausages

ABSTRACT: Salami tipo Italiáno (“Italian Salami”) and Linguiça Colonial (“Colonial Sausage”) are fermented sausages widely consumed in southern Brazil and commonly confused by consumers. Colonial sausages often characterized by greater diversity of physicochemical and sensory qualities, which often can weaken a product’s identity. The aim of the present study was to evaluate the description and discrimination of brands of Italian Salami and Colonial Sausage using the “check-all-that- apply” technique by consumers and in parallel to relate the sensory perception to the physicochemical qualities of the fermented sausages. Results revealed a lack of physicochemical and sensory standardization for the Colonial Sausage brands (traditional). Sensory evaluations were most effective for discriminating industrial and traditional sausages. Through the check-all-that apply technique, consumers described and discriminated the samples, and set a standard for better hedonic acceptance of fermented sausages.

PENGARUH PENGGUNAAN TEPUNG KUNYIT ( Curcuma domestica Val.) DAN LAMA PENYIMPANAN TERHADAP KUALITAS SOSIS IKAN TENGGIRI (Scomberomorus sp)

This study aims to determine the effect of giving levels of turmeric flour and storage time on microbiological quality, sensory quality and chemical quality of mackerel fish sausages. The method used in this research is descriptive research used to observe the total number of bacterial colonies and molds, while experimental research using Factorial randomized block design (RBD) for analyzing sensory tests. Completely Randomized Design (CRD) factorial pattern for analyzing water content and pH tests. The results showed the administration of turmeric flour can inhibit bacteria and mold for 12 hours. Sensory testing showed an interaction between the level of turmeric flour treatment and storage time. Chemical testing shows the storage time can cause fluctuations in water content. The pH test shows the level of turmeric flour can increase the pH value, and the pH value will decrease during storage. The conclusion of the study is that the level of turmeric flour and storage time affect the quality of sausage microbes. The interaction between the level of turmeric flour and the length of storage has an influence on the taste and texture of fish sausages during storage by inhibiting the growth of microbes so as to maintain quality degradation. levels of turmeric flour and storage duration affect the chemical quality of sausages

Influence of Rice Flour, Glutinous Rice Flour, and Tapioca Starch on the Functional Properties and Quality of an Emulsion-Type Cooked Sausage.

This study aimed to investigate the impact of the addition of rice flour (RF) and glutinous rice flour (GRF) in comparison with tapioca starch (TS) on the emulsion stability, water states, protein secondary structure, and microstructure of an emulsion-type cooked sausage. Their incorporation significantly increased the cooking yield and moisture retention of cooked sausages (p < 0.05). RF and GRF significantly decreased the fat loss and total fluid release of the cooked sausage compared to control (p < 0.05). However, RF and GRF functional effects on these parameters remained lower compared to TS (p < 0.05). Among these functional ingredients, TS had a significantly higher emulsion stability and cooking yield and generated a firmer and more uniform gel network structure. The transverse relaxation time T2 results revealed four categories of water population (T2b1, T2b2, T21, and T22) with particular mobility. TS immobilized a greater proportion of water molecules within the myofibrils (T21 population). All three ingredients increased the emulsion stability of the emulsion-type cooked sausages by decreasing the fat globule mobility and binding more water molecules. Raman spectra (400–3600 cm−1) showed that the incorporation of RF, GRF, or TS did not affect the β-sheet and α-helix protein structure. However, TS presented significantly higher contents of the random coil structure. These findings provide a good insight into the effects of RF and GRF as functional ingredients to manufacture emulsified meat products with good quality and improved nutritional values.

Evaluation of Product Quality of Low-Salt Pork Sausage Using Prerigor Pork Ham

ObjectivesThe objective of this study was to develop pork sausages with reduced salt content using the pre-rigor pork ham to have similar product quality to regular-salt (1.5%) sausages.Materials and MethodsPork ham with pre-rigor (&lt; 1 h after slaughter) and post-rigor (&gt; 1 d after slaughter) were purchased at the local market. Sausages containing pre-rigor pork hams with various salt contents (0– ∼1.5%) were manufactured and compared to the post-rigor sausages with regular salt (1.5%). To confirm the states of pre-rigor and post-rigor, pH and temperature of pork hams were measured. The pH, color, cooking loss (CL, %), expressible moisture (EM, %), textural properties, lipid oxidation (TBAR), protein oxidation (VBN) of the sausages were measured, while the protein solubility and sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) of meat batter were measured. The experiment design was one-way analysis of variance at a significant level of 0.05.ResultsThe pre-rigor ham had higher pH and temperature than the post-rigor ham, as expected. Protein solubility of pre-rigor sausages was higher than those with reduced salt concentrations (&lt; 1.0%). However, no differences in CIE color values (L*, a*, b*), CL, TBARS, and VBN were observed among treatments. The EM (%) of pre-rigor sausages with 0.5 and 1.0% salt were similar to those with pre-rigor sausages with 1.5% salt. Textural properties of sausages were not different between pre-rigor with various salt levels (0.5∼1.5%) and post-rigor sausages with 1.5% salt. High intensity of myosin heavy chain band was shown in pre-rigor meat batters as compared to the post-rigor ones.ConclusionPre-rigor sausages containing 1.0% salt had similar characteristics to those with post-rigor with 1.5% salt. This result indicated that the amount of salt on sausages could be reduced by approximately one-third of regular-salt (1.5%) level without detrimental effects.

Influence of Utilizing Breast Meat Afflicted with Woody Breast Myopathy on Sausage Textural Properties

ObjectivesWoody breast (WB) myopathy reduces the utility and value of breast meat for the broiler industry. It is hypothesized that WB meat may be included in comminuted products to increase utility and ultimately add value to the broiler industry. Information on the textural and quality characteristics that WB inclusion has on further processed products is limited in the literature. The objective of this research was to evaluate the quality of sausage made with WB meat of varying degrees of severity.Materials and MethodsFor each of three replications, broiler breast meat (normal, moderate WB, and severe WB) and chicken abdominal fat were obtained from a commercial poultry processor. Breast meat was coarse ground (19-mm) and combined with fat (targeting 15%) to produce 10-kg batches representing 25, 50, and 100% moderate WB meat, 25, 50, 100% severe WB meat, and a 100% normal control. The batches were then re-ground (4.8-mm), mixed for 1 min with 1.5% salt, and stuffed into 35-mm natural casings. Links were placed in individual bags, cooked to 70°C in a water-bath, and allowed to cool to room temperature before hardness, cohesiveness, springiness, gumminess, and chewiness were evaluated using texture profile analysis. Individual sausage links were weighed before and after cooking and cook loss was calculated. Data were analyzed using SAS version 9.3 with a fixed effects design with replication as a random effect.ResultsSausage hardness tended to be softer (P = 0.06) as WB inclusion rate and severity increased. Cohesiveness and springiness values were similar between treatments (P = 0.53, P = 0.95, respectively). Gumminess decreased (P &lt; 0.05) as severity and inclusion of WB increased indicating a lack of bind, which was further supported by the decline in chewiness (P &lt; 0.05). The raw 25% moderate WB and 50% severe WB sausage links were similar in lightness values (L*) to the normal sausage links. In cooked sausage, 25% and 50% inclusion of WB meat regardless of severity were similar in lightness values (L*) compared to the 100% normal formulations.ConclusionWith no difference in cook loss (P = 0.08), the data presented indicates that moderate and severe WB meat can be included in the formulation of linked sausages to increase utility and value of broiler WB meat.

Influence of sucrose level and inoculation of Lactobacillus plantarum on the physicochemical, textural, microbiological, and sensory characteristics of Isan sausage (Thai fermented pork sausage).

The aim of this study was to evaluate the influence of sucrose levels (0.3% and 1.2%) and inoculation of Lactobacillus plantarum on the quality of Isan sausage. The results show that the inoculation accelerated the pH reduction in fermentation. The inoculated samples had significantly (p<.05) lower thiobarbituric acid reactive substances and volatile basic nitrogen values. The total microbial counts and lactic acid bacteria (LAB) counts increased rapidly during fermentation and then decreased during storage. The inoculated samples had significantly higher total microflora and LAB counts. The inoculated samples had a higher hardness texture profile as well as more intense flavor and darker color in sensorial evaluation. Less influence on the quality parameters of the samples due to the different sucrose levels was observed. In conclusion, a combination of 0.3% sucrose and inoculation of L.plantarum (7logcfu/g) is recommended for producing Isan sausages.

Use of Thistle meal (Silybum marinum) as additive to improve nutritional and protective qualities of sausages.

Use of Thistle meal (Silybum marinum) as additive to improve nutritional and protective qualities of sausages.

Chemical composition of indigenous raw meats

Using non-traditional raw meats is a promising direction of the meat industry. They include venison and meat from yak, elk, red deer, rabbits, ostriches, upland game, and musk-ox. The study aimed to compare the biochemical and physicochemical parameters of the meat from reindeer, elk, and musk-ox living in the Yenisei North. We found that these meats had a high biological value. First, we studied the composition of amino acids, fatty acids, vitamins, and minerals in the meat from reindeer of various sex and age groups. We found that the difference between the contents of unsaturated and saturated fatty acids and their ratio in adult and young reindeer males was in favour of young males, while these parameters did not differ in the meat from reindeer females of various age groups. Nevertheless, reindeer females had a higher content of saturated acids compared to reindeer male meat. Further, we studied the composition of amino acids, fatty acids, vitamins, and minerals in Taimyr elk and musk-ox meats. According to the results, the contents of essential amino acids in Taimyr elk and musk-ox meats were 60% and 55%, respectively. In both cases, the dominant amino acids were leucine, isoleucine, lysine, and valine. The study revealed the benefits of using indigenous meats in sausage production. Finally, we showed the influence of starter cultures on the quality of dry sausages and developed formulations of venison-based sausages.

WITHDRAWN: Physicochemical properties and shelf life stability of meat products: effect of mosambi peel powder.

Ahead of Print article withdrawn by publisher.

Histopathological examination as an additional method of assessing the quality of sausages

Histopathological examination as an additional method of assessing the quality of sausages

Effects of tocopherol nanoemulsion addition on fish sausage properties and fatty acid oxidation

Quality of fish sausages can be compromised due to fatty acid oxidation. The effects of tocopherol nanoemulsions (NEs) and coarse emulsions (CEs) on the physicochemical properties and lipid oxidation of fish sausages were assessed during 16-day storage at 4 °C. The addition of 250 and 500 mg/kg tocopherol NEs not only improved fish sausages' quality during cold storage but also effectively retarded lipid oxidation, as evidenced by the significantly lower peroxide value and higher polyunsaturated fatty acid content. Omega-6 fatty acids of tocopherol NEs added sausages were maintained at 31.01% for NE250 and 29.59% for NE500 on day 16. However, CEs did not exert significant antioxidant activity. The particle size of the tocopherol NEs remained below 500 nm when stored at 4 °C for 16 days while the particle size of tocopherol CEs increased from 4 to 6 μm. The smaller particle size, even distribution, and stability of tocopherol NEs might explain the better antioxidant activity of them in fish sausages. Interestingly, NEs encapsulated with 250 mg/kg tocopherol are effective to delay the lipid oxidation and improve the fish sausages quality without altering their texture properties during cold storage.