Effect of vacuum cooling on stability of macro‐porous sausage during refrigerated storage—Vacuum‐cooled sausage has a longer shelf life

摘要

In this study, two types of cooling methods (vacuum cooling and air cooling) were used to cool cooked macro‐porous sausage. Alterations in the microbiological conditions, pH, instrumental color ( *, * and *), total volatile nitrogenous bases (TVB‐N), lipid oxidation (TBARS), water activity (aW), moisture content, and texture indicators were evaluated to determine sausages' quality changes during storage under refrigeration for up to 10 days. In general, the shelf life of sausages chilled by vacuum cooling (8 days) was similar to that of sausages cooled by air cooling (9 days). For pH, no significant difference (  > .05) was obtained between two cooling methods. However, vacuum‐cooled sausages have lower * value (