Assessment of Different Packaging Structures in the Stability of Frozen Fresh Brazilian Toscana Sausage

Abstract

The aim of this work was to evaluate the effect of different package conditions on the characteristics of Toscana fresh sausage stored for 150 days under freezing. The analyses of lipid oxidation, moisture, pH, acidity, water activity, and counting of psychotrophic microorganisms were carried out along with the storage time for each package (low-density polyethylene with and without vacuum and oxygen permeability of 500 cm 3 O 2 /m 2 day atm at 23°C; nylon polyester with and without vacuum and permeability of 100 cm 3 O 2 /m 2 day atm at 23°C; and formal copolymer of ethylene and vinyl alcohol with and without vacuum and oxygen permeability of 5 cm 3 O 2 /m 2 day atm at 23°C). Results showed that from 60 days of storage, the samples stored using polyethylene without vacuum and nylon 100 cm 3 O 2 /m 2 day atm, without vacuum, presented a slight rancidity flavor, statistically different (p<0.05) from the other tested ones. After 151 days of storage, a relationship between 2-thiobarbituric acid reactive substances analysis and sensory characteristics could be observed. In this case, the packages without application of vacuum presented higher values in the sensory and oxidative rancidity analyses, configuring flavor of slight to moderate rancidity.

Oxidative and Microbiological Stability of Fresh Pork Sausage With Added Sun Mushroom Powder

“…Fresh sausages are greatly exposed to contamination and represent an excellent medium for the multiplication of microorganisms (Milani et al, 2003), which results in reduced shelf life (Paula et al, 2011). These results corroborate those found in the present study, where the pork sausages were within the acceptable limit of microbial contamination during 21 days of storage and showing that the addition of sun mushroom powder was not able to develop efficient antimicrobial activity.…”

Effects of different cooling methods on shelf-life of cooked jumbo plain sausages

“…pH is another indicator to evaluate the quality of sausage conservation and it directly influences the flavour of the products (Paula et al, 2011). It should be emphasized that no differences were found among the different cooling treatments in terms of pH.…”

“…Due to the rich composition in protein and fat (Paula, Colet, Oliveira, Valduga, & Treichel, 2011) as well as high water activity (Santos, González-Fernández, Jaime, & Rovira, 2003), shelf-life of many types of sausages is very short. They are either eaten immediately or dried to different degrees for preservation.…”

“…It was discovered that packages (1, 3) without vacuum exhibited higher values in the sensory and oxidative rancidity evaluation (Paula et al, 2011).…”

Efeito da adição de extrato de cogumelo do sol em linguiça suína e avaliação da estabilidade oxidativa e microbiológica do produto

“…Contagem de microrganismos aeróbios mesófilos totais e psicrotróficos (Log UFC/g) em amostras de linguiça de carne suína durante o período de armazenamento a 4ºC. Os produtos cárneos frescais armazenados em embalagem permeável ao oxigênio e mantidos sob refrigeração são predispostos ao crescimento microbiano, diminuindo a sua vida útil (PAULA et al, 2011;CHO;HAN, 2013 A contagem de Estafilococos coagulase positiva apresentou resultados entre 2,70±0,49 a 3,39±0,11 Log UFC/g, mantendo-se dentro do limite permitido (BRASIL, 2001), que estabelece a tolerância de até 3,70 Log UFC/g. Da mesma forma, a contagem média de Coliformes Totais a 35ºC oscilou de 2,98±0,20 a 3,50±0,07 Log UFC/g e para Coliformes a 45ºC apresentou valores inferiores a < 1,00 Log UFC/g não havendo diferença (p>0,05) entre os tratamentos e de acordo com o limite estabelecido pela legislação nacional vigente de 3,70 Log UFC/g para Coliformes a 45ºC (BRASIL, 2001).…”