Shelf life of cooked goat blood sausage prepared with the addition of heart and kidney
| Autor: | P.S. Dalmás, M. S. Madruga, Íris Braz da Silva Araújo, Narciza Maria de Oliveira Arcanjo, Fábio Anderson Pereira da Silva, T.K.A. Bezerra, Ingrid Conceição Dantas Guerra, Valquíria C.S. Ferreira, Deborah Silva do Amaral |
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| Rok vydání: | 2014 |
| Předmět: |
Vacuum
Food storage Vacuum packing Kidney Shelf life Thiobarbituric Acid Reactive Substances Yeasts medicine TBARS Animals Humans Food microbiology Cooking Food science Chemistry Goats Food Packaging Fungi technology industry and agriculture Water Heart Hydrogen-Ion Concentration Diet Cold Temperature Meat Products Food packaging Blood medicine.anatomical_structure Food Storage Food Microbiology Dietary Proteins Stress Mechanical Food Science |
| Zdroj: | Meat Science. 97:529-533 |
| ISSN: | 0309-1740 |
| DOI: | 10.1016/j.meatsci.2014.03.018 |
| Popis: | This study focused on the effect of two packaging formats (vacuum packaging and over-wrap packaging) on the shelf life of cooked sausage prepared with blood, heart, kidney and goat meat fragments under storage at 4±1°C for a period of 90 days. The storage time and type of packaging significantly affected the chemical (pH, moisture, protein and TBARS number), physical (shear force) and microbial (mould and yeast) parameters of cooked sausage. Vacuum packaging maintained the microbiological and chemical qualities of cooked goat blood sausage for a longer period of time (63 days) compared to over-wrap packaging (41 days) and could be a viable alternative to refrigerated storage of the product for quality maintenance. |
| Databáze: | OpenAIRE |
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