Author/Authors :
Silva، نويسنده , , F.A.P. and Amaral، نويسنده , , D.S. and Guerra، نويسنده , , I.C.D. and Arcanjo، نويسنده , , N.M.O. and Bezerra، نويسنده , , T.K.A. and Ferreira، نويسنده , , V.C.S. and Araْjo، نويسنده , , I.B.S. and Dalmلs، نويسنده , , P.S. and Madruga، نويسنده , , M.S.، نويسنده ,
Abstract :
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.
Keywords :
Goats , Storage , Packaging , Cooked sausage , Blood
