Quality of hurdle treated pork sausages during refrigerated (4 +or- 1 degrees C) storage.

摘要

Pork sausages developed using hurdle technology were evaluated during refrigerated storage (4 +or- 1 degrees C). Hurdles incorporated were low pH, low aw, vacuum packaging and post package reheating. Dipping in potassium sorbate solution prior to vacuum packaging was also tried. Hurdle treatment significantly (P < 0.05) delayed quality deterioration during storage, as indicated by TBARS and tyrosine values. Incorporation of hurdles decreased growth of various spoilage and pathogenic microorganisms. A combination of low pH, low aw, vacuum packaging and reheating inhibited growth of yeasts and moulds for up to 12 days, while additional dipping of sausages in 1% potassium sorbate solution prior to packaging inhibited their growth even on the 30th day of storage. Incorporation of hurdles resulted in an initial reduction in all sensory scores but helped to maintain these attributes for a significantly longer period compared to controls. Hurdle treated sausages exhibited no spoilage signs even on day 30, while the control sausages were acceptable only for <=18 days of storage.