Effects of different packaging methods and storage temperatures on physicochemical, microbiological, textural and sensorial properties of emulsion-type sausage chips
JOURNAL OF STORED PRODUCTS RESEARCH, cilt.98, 2022 (SCI-Expanded, Scopus)
- Yayın Türü: Makale / Tam Makale
- Cilt numarası: 98
- Basım Tarihi: 2022
- Doi Numarası: 10.1016/j.jspr.2022.102002
- Dergi Adı: JOURNAL OF STORED PRODUCTS RESEARCH
- Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, PASCAL, BIOSIS, Business Source Elite, Business Source Premier, CAB Abstracts, Food Science & Technology Abstracts, Veterinary Science Database
- Anahtar Kelimeler: Emulsion-type sausage chips, Packaging methods, Storage temperature, Quality characteristics, LIPID OXIDATION, COLOR STABILITY, BEEF, CHICKEN, QUALITY, TIME, ACCEPTABILITY, SALCHICHON, KINETICS, PATTIES
- Süleyman Demirel Üniversitesi Adresli: Evet
Özet
This research aimed to evaluate the effects of packaging method (AP; atmospheric packaging, VP; vacuum packaging and MAP; modified atmosphere packaging) and storage temperature (4 ?C and 25 ?C) on the quality characteristics of emulsion-type sausage chips during 120 days of storage. Initial moisture, pH, water activity (a(w)) and L* values of sausage slices decreased and their protein, fat, ash, thiobarbituric acid reactive substances (TBARS), a*, b*, chroma (C-ab*), hue angle (h(ab)) and browning index (BI) values increased when sausage slices were converted into chips (P < 0.05). aw and TBARS values of chips generally increased, and pH, hardness and fracturability values decreased during storage (P < 0.05). Chips samples with MAP displayed better sensorial and microbiological quality and oxidative stability than those with AP or VP during storage (P < 0.05). Lower TBARS values were determined for chips samples with AP stored at 4 ?C compared to 25 ?C (P < 0.05). According to these results, MAP was the most effective method for maintaining the overall quality of emulsion-type sausage chips.