Effects of different packaging methods and storage temperatures on physicochemical, microbiological, textural and sensorial properties of emulsion-type sausage chips

Uysal C., Eniste L., cifci M., Simsek A., KILIÇ B.

JOURNAL OF STORED PRODUCTS RESEARCH, vol.98, 2022 (Peer-Reviewed Journal) identifier identifier

  • Publication Type: Article / Article
  • Volume: 98
  • Publication Date: 2022
  • Doi Number: 10.1016/j.jspr.2022.102002
  • Journal Indexes: Science Citation Index Expanded, Scopus, PASCAL, BIOSIS, Business Source Elite, Business Source Premier, CAB Abstracts, Food Science & Technology Abstracts, Veterinary Science Database
  • Keywords: Emulsion-type sausage chips, Packaging methods, Storage temperature, Quality characteristics, LIPID OXIDATION, COLOR STABILITY, BEEF, CHICKEN, QUALITY, TIME, ACCEPTABILITY, SALCHICHON, KINETICS, PATTIES


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.