Influence of chitosan addition on quality properties of vacuum-packaged pork sausages

Food Science and Technology (Campinas)

Mario García¹  Raúl Díaz¹  Felicidad Puerta²  Tatiana Beldarraín²  Juan González²  Iris González² 

[1] ,University of Havana Pharmacy and Food Institute La Habana,Cuba

关键词: pork sausages;    meat products;    chitosan;    microbiological quality;    sensory quality;    storage;    salsichas;    produtos cárneos;    quitosana;    qualidade microbiológica;    qualidade sensorial;    armazenamento;   

DOI  :  10.1590/S0101-20612010000200041

来源: SciELO

【 摘 要 】

The aim of the study was to evaluate the influence of the chitosan addition on the quality of vacuum packaged pork sausages. A variant of the product was elaborated with 1% (w/w) of chitosan in lactic acid solution at 1% (v/v) and it was compared to a control. Sausages were mechanically stuffed and manually conformed and vacuum packaged. Sausages were stored at 4 °C and microbiological evaluations, pH measurements, texture profile analysis and sensorial evaluation were performed. The chitosan addition in the formulation of the sausages did not reduce the microbiological counts. The pH values obtained in all samples were similar, which suggests that the chitosan addition did not influence the pH values of sausages. The added chitosan did not affect significantly (p < 0.05) the results of the texture profile analysis and sensorial attributes and therefore, the overall acceptance of the sausages.

【 授权许可】

CC BY   
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