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Physicochemical Properties and Microbial Stability of Reduced‐Fat Chinese‐Style Sausage Stored under Modified Atmosphere Systems
Author(s) -
Lin K.W.,
Lin S.N.
Publication year - 2002
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.2002.tb08879.x
Subject(s) - modified atmosphere , tbars , food science , vacuum packing , thiobarbituric acid , chemistry , lactic acid , lipid oxidation , bacteria , shelf life , biology , biochemistry , lipid peroxidation , antioxidant , genetics
Physicochemical properties and microbial stability of reduced‐fat Chinese‐style sausages packaged with various modified atmosphere packaging (MAP) systems were evaluated. With the exception of VAC (vacuum) treatment, the TBARS (thiobarbituric acid‐reactive substances) values increased with increasing storage time. Treatments of C100 (100% CO 2 ), C80 (80% CO 2 /20% N 2 ), and C20 (20% CO 2 /80% N 2 ) were higher in TBARS values than VAC and N2 (100% N 2 ) after 2 wk of storage. The numbers of total plate counts, psychrotrophs, total anaerobes, or lactic acid bacteria increased slightly, though statistically insignificant, during storage, while N2 was numerically the lowest and VAC was intermediate. Vacuum packaging was more effective than other MAP in maintaining lipid and microbial stability of reduced‐fat Chinese‐style sausage. Keywords: reduced‐fat, Chinese‐style sausage, MAP, storage stability, vacuum packaging