title: Extending the retail storage time of pork sausage using modified atmospheres and freezing.
abstract: Two experiments were conducted to evaluate the effect of different gas mixtures on the keeping quality of fresh pork sausages. The modified atmospheres consisted of combinations of oxygen, carbon dioxide, and nitrogen. In the first experiment, 15 gas combinations of these two gases plus oxygen were evaluated. The samples were stored at 5°C for up to 16 days. The variables used to evaluate the quality of the sausages included acceptability, hardness, cohesiveness, hue, pH, total plate counts, coliforms and water holding capacity. The results showed a negative effect of oxygen upon most of the variables. Based on these results, the second experiment was designed to evaluate the effect of frozen storage upon the quality of the samples against non-frozen storage (5°C). Six gas combinations of carbon dioxide and nitrogen were used. The results favoured frozen storage and high carbon dioxide levels (60% to 80%).
authors: Department of Food Science, University of Guelph, Guelph, Canada N1G ZW1.
authors: I
authors: I
authors: Guerrero Legarreta
authors: W R
authors: WR
authors: Usborne
authors: G C
authors: GC
authors: Ashton