Post-Graduate Program in Food Science and Technology, Department of Food Engineering, Technology Centre, Federal University of Paraiba, 58051-900 João Pessoa, Paraiba, Brazil.
Post-Graduate Program in Food Science and Technology, Department of Food Engineering, Technology Centre, Federal University of Paraiba, 58051-900 João Pessoa, Paraiba, Brazil.
Meat Sci. 2014 Aug;97(4):529-33. doi: 10.1016/j.meatsci.2014.03.018. Epub 2014 Apr 4.
This study focused on the effect of two packaging formats (vacuum packaging and over-wrap packaging) on the shelf life of cooked sausage prepared with blood, heart, kidney and goat meat fragments under storage at 4±1°C for a period of 90 days. The storage time and type of packaging significantly affected the chemical (pH, moisture, protein and TBARS number), physical (shear force) and microbial (mould and yeast) parameters of cooked sausage. Vacuum packaging maintained the microbiological and chemical qualities of cooked goat blood sausage for a longer period of time (63 days) compared to over-wrap packaging (41 days) and could be a viable alternative to refrigerated storage of the product for quality maintenance.
本研究关注了两种包装形式（真空包装和外包装）对添加血液、心脏、肾脏和羊肉碎片的熟香肠在 4±1°C 下储存 90 天期间保质期的影响。储存时间和包装类型显著影响了熟香肠的化学（pH 值、水分、蛋白质和 TBARS 值）、物理（剪切力）和微生物（霉菌和酵母）参数。与外包装（41 天）相比，真空包装能使熟羊血香肠在更长的时间（63 天）内保持微生物和化学质量，这是一种可行的替代冷藏储存该产品以保持质量的方法。
