ShareStorage 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
- Document available for consultation in the library of the IIR headquarters only.
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Indexing
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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
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