Shelf-life Of Fresh Pork Sausages Research Articles

Effects of Rosemary (Rosmarinus officinalis L.) and Green Tea (Camellia sinensis L.) Extracts on Sensory Properties and Shelf-Life of Fresh Pork Sausage during Long-Term Frozen Storage and Subsequent Retail Display

The quality attributes of whole hog fresh pork sausages (28% fat) formulated with combinations of rosemary extract (R: 1500, 2000, 2500 ppm), green tea extract (G: 100, 200, 300 ppm), and synthetic antioxidants (approximately 0.02% BHA, BHT, and propyl gallate based on fat %) were evaluated after 0.5, 3, and 6 mo at –20°C followed by simulated retail display (3 ± 1°C) for up to 21 d. R and G delayed lipid oxidation across all frozen storage periods. The TBARS were reduced (P < 0.05) in treatments with higher amounts of R compared with the control (synthetic antioxidants only) after 6 mo of frozen storage. Volatile lipid oxidation products, including 2,4-decadienal were less abundant (P < 0.05) in sausages with higher concentrations of R following 3 mo of frozen storage. Greater concentrations of combined R and G extracts resulted in increased (P < 0.05) redness and yellowness and decreased (P < 0.05) lightness after 6 mo of storage. Higher concentrations of R enhanced (P < 0.05) chroma and slowed (P < 0.05) discoloration throughout 14 d of retail display after 3 and 6 mo of storage. Addition of R and G resulted in greater (P < 0.05) consumer acceptability than the control, which displayed spoilage and detectable rancidity by d 7 following 6 mo of storage in comparison to approximately 14 d for treatments with G and R. Pork, nutmeg, ginger, spice complex, and rosemary aromas were highest (P < 0.05) in sausages with increased concentrations of R following 0.5 and 3 mo of storage. Increasing green tea concentration reduced the intensities of ginger, copper-herbal, rancid, off-flavor and off-odor descriptors (P < 0.05). In conclusion, the addition of R and G enhanced the shelf-life of fresh pork sausages throughout 6 mo of frozen storage and helped maintain their quality during retail display for up to 14 d.

Effects of rosemary (Rosmarinus officinalis L.) and green tea (Camella sinensis L.) extracts on overall quality and shelf-life of fresh pork sausage during long-term frozen storage and retail display

Effects of rosemary (Rosmarinus officinalis L.) and green tea (Camella sinensis L.) extracts on overall quality and shelf-life of fresh pork sausage during long-term frozen storage and retail display

Effect of different concentrations of carbon dioxide and low concentration of carbon monoxide on the shelf-life of fresh pork sausages packaged in modified atmosphere

This paper reports the effects of different concentrations of carbon dioxide and the presence of low levels of carbon monoxide on quality attributes throughout storage of fresh pork sausages. Four pork forelegs (initial pH 5.5–5.7) were used to prepare a total of 120 fresh sausages, which were packaged in different atmospheres containing (%O 2/%CO 2/%N 2): 0/20/80; 0/60/40; 40/20/40; 40/60/0; 80/20/0; and 0.3% CO/30% CO 2/rest argon. The packs were stored for 20 days at 2 ± 1 °C in the dark. Three packs for each atmosphere were opened every 4 days for subsequent analysis of pH, colour CIE L*, a*, b*, TBARS formation, microbial psychotrophic aerobes and sensory discolouration and off-odour. Results showed that increasing concentrations of carbon dioxide promoted oxidation of both myoglobin and lipids, most probably due to its effect of lowering pH. Therefore, preservation of colour and odour of fresh pork sausages packaged in modified atmosphere was better achieved using atmospheres containing low CO 2 concentrations (20%) rather than high (60%). However, their shelf-life depended also on the concentration of O 2; 20% CO 2 with high O 2 (80%) enhanced the red colour, but shortened shelf-life, while 20% CO 2 in the absence of O 2 extended freshness to 16 days. The atmosphere containing 0.3% CO, together with 30% CO 2, maintained the red colour for 20 days, but failed to keep fresh odour longer than 16 days.

Effect of varying oxygen concentrations on the shelf-life of fresh pork sausages packaged in modified atmosphere

A total of 105 fresh pork sausages were packaged in atmospheres varying in oxygen concentration, using the following mixtures (%O 2/%CO 2/%N 2): 0/20/80, 0/20/80 + O 2 scavenger, 20/20/60, 40/20/40, 60/20/20, and 80/20/0. In addition, two batches were subjected to vacuum packaging or over-wrap with O 2-permeable film. They were stored for 20 days at 2 ± 1 °C in the dark. Values of pH, CIE L*, a* and b* color parameters, surface metmyoglobin percentage, TBA-reactive substances, psychrotroph aerobe bacterial numbers and sensory discoloration and off-odor were assessed throughout storage. Packaging in the absence of O 2, either under vacuum or in atmosphere with O 2 scavenger, led to extension of shelf-life in terms of both color and odor stability due to low oxidation rates. Increase of O 2 caused a significant enhancement of oxidation, decrease of shelf-life due to discoloration and off-odor development. The highest O 2 concentration gave rise to a significant color improvement, though only for a limited period of 8 days.