Evaluation of modified casings and chitosan‐PVA packaging on the physicochemical properties of cooked Sichuan sausages during long‐term storage |
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| Authors: | Chao‐Hui Feng Yao‐Wen Liu Yoshio Makino Juan Francisco García Martín Enda Cummins |
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| Affiliation: | 1. College of Food Science, Sichuan Agricultural University, Sichuan, China;2. Graduate School of Agricultural and Life Science, The University of Tokyo, Tokyo, Japan;3. Department of Chemical Engineering, Faculty of Chemistry, University of Seville, Campus Reina Mercedes, Seville, Spain;4. School of Biosystems & Food Engineering, Agriculture and Food Science, University College Dublin, Belfield Dublin 4, Ireland |
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| Abstract: | The effects of a modified casing and chitosan‐poly‐vinyl alcohol antimicrobial packaging (CP packaging) on sausage colour, texture, microbial spoilage and volatile compounds after 29‐days storage were investigated. Casings were modified by surfactant solution (composed of soy lecithin and soy oil) and lactic acid. For samples stored in CP packaging, there were no significant differences between day 1 and day 29 in relation to sausage hardness and springiness (P > 0.05). Redness increased over storage time regardless of treatments and packagings. Total plate counts of samples packaged by CP packaging were lower than 1 log cfu g?1 during 29‐days storage. Cyclohexene, 1‐methyl‐4‐(1‐methylethylidene)‐ and α‐copaene were found in samples with control casings and CP packaging after 15‐days storage. The improved characteristics of the natural casing will enable meat processors or manufactures to enhance sausage production with a low sausage burst incidence, while the CP packaging will inhibit the intensive microbial growth. |
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| Keywords: | Chitosan microorganisms sausages texture |
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