Abstract:The objective of this study was to investigate the stability of saramunete sausages submitted to different post-packaging procedures [heat treatment-HT (80°C/10 min); ultrasound-US (37 kHz/10 min); the combination of heat treatment and ultrasound-HT+US (80°C & 37 kHz/10 min); and control-C (no treatment)].The combination HT+US at day 1 provided lower water activity (0.974 ± 0.002), pH (6.79 ± 0.03), and non-protein nitrogen (NPN-440.14 ± 4.86 mg/100 g) compared to the other treatments. During storage at 6.0 ± … Show more
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