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

Uysal C., Enişte İ., Çifçi M., ŞİMŞEK A., KILIÇ B.

Journal of Stored Products Research, cilt.98, 2022 (SCI-Expanded, Scopus) identifier

  • 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, Quality characteristics, Storage temperature
  • Isparta Uygulamalı Bilimler 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 (aw) and L* values of sausage slices decreased and their protein, fat, ash, thiobarbituric acid reactive substances (TBARS), a*, b*, chroma (C*ab), hue angle (hab) 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.