Storage stability of vacuum packaged frozen pork sausage containing soy protein concentrate, carrageenan, or antioxidants.

Author(s) : HO C. P., HUFFMAN D. L., BRADFORD D. D., EGBERT W. R., MIKEL W. B., JONES W. R.

Type of article: Article

Summary

Fresh pork sausage patties containing carrageenan, without or with soy protein and an antioxidant were packaged with or without vacuum. They were evaluated for sensory properties, visual colour, thiobarbituric acid reactive substances, and Hunter colour "L", "a", "b" values at 4-week intervals during 16 weeks of frozen storage. In fat-control products, antioxidants combined with vacuum packaging provided optimum protection against rancidity. With vacuum packaging, reduced-fat products maintained acceptable quality during 16 weeks frozen storage.

Details

Original title: Storage stability of vacuum packaged frozen pork sausage containing soy protein concentrate, carrageenan, or antioxidants.
Record ID : 1996-1046
Languages: English
Source: Ital. J. Food Sci. - vol. 60 - n. 2
Publication date: 1995/03
Available in the IIR library

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Indexing

Themes: Food quality and safety. Microbiology;
Packaging;
Meat and meat products
Keywords: Vacuum; Meat; Antioxidant; Organoleptic property; Soya; Sausage; Pork; Cold storage; Packaging; Colour; Freezing; Additive