Changes in the physicochemical properties of scalded sausages stored under vacuum and modified atmosphere conditions

摘要

The storage methods currently used by the meat industry are aimed at extending the shelf-life and maintaining the desired quality characteristics of meat products. Modern food processing technologies include modified atmosphere, vacuum, active and intelligent packaging systems.The aim of this study was to determine changes in the physicochemical properties of scalded coarsely-ground sausages stored under vacuum and in a modified atmosphere composed of carbon dioxide and nitrogen in different proportions.The experimental materials comprised scalded coarsely-ground ham sausages. Sausages were stuffed into artificial protein casings which provide optimal steam, meat juice and smoke permeability. The sausages were packaged in a modified atmosphere with thefollowing composition: vacuum (P); 20 % C02, 80 % N2 (A1); 50 % C02, 50 % N2 (A2); 80 % C02, 20 % N2 (A3). The Multivac A 300 packaging machine was used. The samples were stored at around 4°°C for 15 days. The experiment was performed in eight replications. Three samples were collected and analyzed each time. Determinations were made at three-day intervals (day 0, 3, 6, 9, 12, 15). Changes in the pH, drip loss and color of meat products were monitored during packaging. Color parameters were determinedby the reflectance method, using a Spectro-color meter. The color attributes L, a, b were determined in the CIE system, and the color stability coefficient DE and color saturation C were calculated.Modified atmosphere packaging (MAP) of processed meat products is a beneficial storage method as it does not cause significant changes in pH values.Drip loss was higher in vacuum-packaged products than in products stored under gas atmospheres. Greater drip loss resulted from high negative pressure in the package.Insignificant changes in the color lightness (L), redness (a) and yellowness (b) of meat products were noted over storage in all types of modified atmosphere.