Premium
EFFECTS OF PHOSPHATE TYPE, PACKAGING METHOD AND STORAGE TIME ON THE CHARACTERISTICS OF CHINESE SAUSAGE 1
Author(s) -
KUO J.C.,
WANG S.Y.,
HUANG C.J.,
OCKERMAN H.W.
Publication year - 1987
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/j.1745-4549.1987.tb00058.x
Subject(s) - chemistry , food science , nitrite , phosphate , sodium nitrite , sodium hexametaphosphate , anaerobic exercise , sodium , biochemistry , organic chemistry , nitrate , physiology , biology
The effects of phosphate type, packaging method and storage time on pH, moisture, water‐holding capacity, TBA values, residual nitrite and total aerobic and anaerobic plate counts on Chinese sausage were determined. Sausage containing a blended phosphate had the highest water holding capacity. The pH and residual nitrite levels of Chinese sausage were higher (P < 0.05) in the group containing tetrasodium pyrophosphate, than the other phosphate treatments. Sausages contianing sodium hexametaphosphate had the lowest pH (P < 0.05), the least amount of residual nitrite and the higest TBA values. Chinese sausage which was vacuum packaged had lower (P < 0.05) TBA values than nonvacuum packaged sausage during 4–6 weeks of storage. No major microbial problems were observed in any of the samples during 6 weeks of storage.