Shelf life of cooked goat blood sausage prepared with the addition of heart and kidney.
This study focused on the effect of two packaging formats (vacuum packaging and over-wrap packaging) on the shelf life of cooked sausage prepared with blood, heart, kidney and goat meat fragments under storage at 4±1°C for a period of 90 days. The storage time and type of packaging significantly affected the chemical (pH, moisture, protein and TBARS number), physical (shear force) and microbial (mould and yeast) parameters of cooked sausage. Vacuum packaging maintained the microbiological and chemical qualities of cooked goat blood sausage for a longer period of time (63 days) compared to over-wrap packaging (41 days) and could be a viable alternative to refrigerated storage of the product for quality maintenance.
Post-Graduate Program in Food Science and Technology, Department of Food Engineering, Technology Centre, Federal University of Paraiba, 58051-900 João Pessoa, Paraiba, Brazil. Electronic address: fabioandersonps@gmail.com.
F A P
FA
Silva
Post-Graduate Program in Food Science and Technology, Department of Food Engineering, Technology Centre, Federal University of Paraiba, 58051-900 João Pessoa, Paraiba, Brazil.
D S
DS
Amaral
Post-Graduate Program in Food Science and Technology, Department of Food Engineering, Technology Centre, Federal University of Paraiba, 58051-900 João Pessoa, Paraiba, Brazil.
I C D
IC
Guerra
Post-Graduate Program in Food Science and Technology, Department of Food Engineering, Technology Centre, Federal University of Paraiba, 58051-900 João Pessoa, Paraiba, Brazil.
N M O
NM
Arcanjo
Post-Graduate Program in Food Science and Technology, Department of Food Engineering, Technology Centre, Federal University of Paraiba, 58051-900 João Pessoa, Paraiba, Brazil.
T K A
TK
Bezerra
Post-Graduate Program in Food Science and Technology, Department of Food Engineering, Technology Centre, Federal University of Paraiba, 58051-900 João Pessoa, Paraiba, Brazil.
V C S
VC
Ferreira
Post-Graduate Program in Food Science and Technology, Department of Food Engineering, Technology Centre, Federal University of Paraiba, 58051-900 João Pessoa, Paraiba, Brazil.
I B S
IB
Araújo
Post-Graduate Program in Food Science and Technology, Department of Food Engineering, Technology Centre, Federal University of Paraiba, 58051-900 João Pessoa, Paraiba, Brazil.
P S
PS
Dalmás
Post-Graduate Program in Food Science and Technology, Department of Food Engineering, Technology Centre, Federal University of Paraiba, 58051-900 João Pessoa, Paraiba, Brazil.
M S
MS
Madruga
D000818:Animals; D001769:Blood; D003080:Cold Temperature; D003296:Cooking; D004032:Diet; D004044:Dietary Proteins / Q000032:analysis; D005516:Food Microbiology; D018857:Food Packaging / Q000379:methods*; D061353:Food Storage / Q000379:methods; D005658:Fungi; D006041:Goats; D006321:Heart; D006801:Humans; D006863:Hydrogen-Ion Concentration; D007668:Kidney; D008461:Meat Products / Q000032:analysis* / Q000382:microbiology; D013314:Stress, Mechanical; D017392:Thiobarbituric Acid Reactive Substances / Q000378:metabolism; D014618:Vacuum; D014867:Water; D015003:Yeasts
D004044:Dietary Proteins; D017392:Thiobarbituric Acid Reactive Substances; D014867:Water
Blood; Cooked sausage; Goats; Packaging; Storage