Efficacy of different storage practices in maintaining the physicochemical and microbiological properties of fresh pork sausage.

摘要

Fresh pork sausages, overwrapped with oxygen-permeable films or packed under modified atmosphere (MAP; 65% O₂ and 35% CO₂), immediately after production or after one-day storage at 0 degrees C, were stored either at 2 degrees C in a domestic refrigerator or at 5 degrees C in a refrigerated display cabinet beyond the commercial terms. pH,A_w, lipid oxidation, colour and microbial counts were evaluated during storage (3, 6 and 9 days for overwrapped and 6, 12 and 15 days for both MAP practices). pH showed a significant decrease in all packed samples, especially at 5 degrees C. Lipid oxidation slightly increased in all sausages and more markedly under high O₂ concentrations of MAP. Discoloration (a*) was noticed in all samples, both in the external and internal surfaces, more clearly under light exposure of the cabinet. Spoilage bacteria increased under both packaging conditions and more markedly at 5 degrees C. A shelf-life extension beyond the commercial term of 6 days might be considered only for oxygen-permeable film packaging. On the contrary, it seems difficult to maintain pork sausage quality up to 12 days (commercial term) and beyond under the high O₂ concentrations of MAP.