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Evaluation of physicochemical properties and microbial attributes of cooked sausages stuffed in casing modified by surfactants and lactic acid after immersion vacuum cooling and long‐term storage
Author(s) -
Feng ChaoHui,
García Martín Juan Francisco,
Li Cheng,
Liu BaoLin,
Song XiaoYan,
Dong QingLi,
Wang Wei,
Yang Yong
Publication year - 2016
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.13224
Subject(s) - casing , food science , water content , chemistry , moisture , petroleum engineering , engineering , geotechnical engineering , organic chemistry
Summary The effects of different cooling methods [commercial cooling and immersion vacuum cooling ( IVC )] and different casings (natural casing and modified casing) on colour, texture profile, pH , moisture content and bacterial growth of sausages stored for 21 days were evaluated by principal component analysis and discriminant analysis. Total viable count of sausages with natural casing‐ IVC (4.03 log cfu g −1 ) was significantly lower than those of sausages with modified casing‐ IVC (4.76 log cfu g −1 ) and modified casing‐commercial cooling (5.13 log cfu g −1 ) ( P < 0.05) at day 21. According to discriminant analysis, sausages stored for 21 days were clearly differentiated from those stored for 5 and 16 days by gumminess. Sausages with natural casing‐ IVC can be discriminated by gumminess from other treatments. The modified casing was conducive to the IVC system; however, the modified casing was unlikely to protect samples against microorganisms.