Development of shelf stable pork sausages using hurdle technology and their quality at ambient temperature (37 ± 1 °C) storage
Shelf stable pork sausages were developed using hurdle technology and their quality was evaluated during ambient temperature (37 ± 1 °C) storage. Hurdles incorporated were low pH, low water activity, vacuum packaging and post package reheating. Dipping in potassium sorbate solution prior to vacuum p...
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| Veröffentlicht in: | Meat science 2008-05, Vol.79 (1), p.1-12 |
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| creator | Thomas, R. Anjaneyulu, A.S.R. Kondaiah, N. |
| description | Shelf stable pork sausages were developed using hurdle technology and their quality was evaluated during ambient temperature (37
±
1
°C) storage. Hurdles incorporated were low pH, low water activity, vacuum packaging and post package reheating. Dipping in potassium sorbate solution prior to vacuum packaging was also studied. Reheating increased the pH of the sausages by 0.17
units as against 0.11
units in controls. Incorporation of hurdles significantly decreased emulsion stability, cooking yield, moisture and fat percent, yellowness and hardness, while increasing the protein percent and redness. Hurdle treatment reduced quality deterioration during storage as indicated by pH, TBARS and tyrosine values. About 1 log reduction in total plate count was observed with the different hurdles as were reductions in the coliform, anaerobic, lactobacilli and
Staphylococcus aureus counts. pH,
a
w and reheating hurdles inhibited yeast and mold growth up to day 3, while additional dipping in 1% potassium sorbate solution inhibited their growth throughout the 9 days storage. Despite low initial sensory appeal, the hurdle treated sausages had an overall acceptability in the range ‘very good’ to ‘good’ up to day 6. |
| doi_str_mv | 10.1016/j.meatsci.2007.07.022 |
| format | Article |
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±
1
°C) storage. Hurdles incorporated were low pH, low water activity, vacuum packaging and post package reheating. Dipping in potassium sorbate solution prior to vacuum packaging was also studied. Reheating increased the pH of the sausages by 0.17
units as against 0.11
units in controls. Incorporation of hurdles significantly decreased emulsion stability, cooking yield, moisture and fat percent, yellowness and hardness, while increasing the protein percent and redness. Hurdle treatment reduced quality deterioration during storage as indicated by pH, TBARS and tyrosine values. About 1 log reduction in total plate count was observed with the different hurdles as were reductions in the coliform, anaerobic, lactobacilli and
Staphylococcus aureus counts. pH,
a
w and reheating hurdles inhibited yeast and mold growth up to day 3, while additional dipping in 1% potassium sorbate solution inhibited their growth throughout the 9 days storage. Despite low initial sensory appeal, the hurdle treated sausages had an overall acceptability in the range ‘very good’ to ‘good’ up to day 6.</description><identifier>ISSN: 0309-1740</identifier><identifier>EISSN: 1873-4138</identifier><identifier>DOI: 10.1016/j.meatsci.2007.07.022</identifier><identifier>PMID: 22062592</identifier><identifier>CODEN: MESCDN</identifier><language>eng</language><publisher>Oxford: Elsevier Ltd</publisher><subject>Ambient temperature ; anaerobes ; Biological and medical sciences ; coliform bacteria ; color ; cooking quality ; cooking yield ; dipping ; food contamination ; Food industries ; food packaging ; food preservation ; food preservatives ; food spoilage ; food storage ; Fundamental and applied biological sciences. Psychology ; hardness ; heat treatment ; Hurdle technology ; lipid content ; lipid peroxidation ; Meat and meat product industries ; meat quality ; molds (fungi) ; oxidative stability ; plate count ; pork ; Pork sausages ; potassium sorbate ; protein content ; Quality ; sausages ; shelf life ; Shelf stable ; Staphylococcus aureus ; storage temperature ; storage time ; texture ; thiobarbituric acid-reactive substances ; trypsin ; vacuum packaging ; water activity ; water content ; yeasts</subject><ispartof>Meat science, 2008-05, Vol.79 (1), p.1-12</ispartof><rights>2007 Elsevier Ltd</rights><rights>2008 INIST-CNRS</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c418t-ebcc7a268ea133c858056d7d7be94e235bc2fe5ca4dccd129264a4891a40ca783</citedby><cites>FETCH-LOGICAL-c418t-ebcc7a268ea133c858056d7d7be94e235bc2fe5ca4dccd129264a4891a40ca783</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://dx.doi.org/10.1016/j.meatsci.2007.07.022$$EHTML$$P50$$Gelsevier$$H</linktohtml><link.rule.ids>314,780,784,3549,27923,27924,45994</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=20200101$$DView record in Pascal Francis$$Hfree_for_read</backlink><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/22062592$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Thomas, R.</creatorcontrib><creatorcontrib>Anjaneyulu, A.S.R.</creatorcontrib><creatorcontrib>Kondaiah, N.</creatorcontrib><title>Development of shelf stable pork sausages using hurdle technology and their quality at ambient temperature (37 ± 1 °C) storage</title><title>Meat science</title><addtitle>Meat Sci</addtitle><description>Shelf stable pork sausages were developed using hurdle technology and their quality was evaluated during ambient temperature (37
±
1
°C) storage. Hurdles incorporated were low pH, low water activity, vacuum packaging and post package reheating. Dipping in potassium sorbate solution prior to vacuum packaging was also studied. Reheating increased the pH of the sausages by 0.17
units as against 0.11
units in controls. Incorporation of hurdles significantly decreased emulsion stability, cooking yield, moisture and fat percent, yellowness and hardness, while increasing the protein percent and redness. Hurdle treatment reduced quality deterioration during storage as indicated by pH, TBARS and tyrosine values. About 1 log reduction in total plate count was observed with the different hurdles as were reductions in the coliform, anaerobic, lactobacilli and
Staphylococcus aureus counts. pH,
a
w and reheating hurdles inhibited yeast and mold growth up to day 3, while additional dipping in 1% potassium sorbate solution inhibited their growth throughout the 9 days storage. Despite low initial sensory appeal, the hurdle treated sausages had an overall acceptability in the range ‘very good’ to ‘good’ up to day 6.</description><subject>Ambient temperature</subject><subject>anaerobes</subject><subject>Biological and medical sciences</subject><subject>coliform bacteria</subject><subject>color</subject><subject>cooking quality</subject><subject>cooking yield</subject><subject>dipping</subject><subject>food contamination</subject><subject>Food industries</subject><subject>food packaging</subject><subject>food preservation</subject><subject>food preservatives</subject><subject>food spoilage</subject><subject>food storage</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>hardness</subject><subject>heat treatment</subject><subject>Hurdle technology</subject><subject>lipid content</subject><subject>lipid peroxidation</subject><subject>Meat and meat product industries</subject><subject>meat quality</subject><subject>molds (fungi)</subject><subject>oxidative stability</subject><subject>plate count</subject><subject>pork</subject><subject>Pork sausages</subject><subject>potassium sorbate</subject><subject>protein content</subject><subject>Quality</subject><subject>sausages</subject><subject>shelf life</subject><subject>Shelf stable</subject><subject>Staphylococcus aureus</subject><subject>storage temperature</subject><subject>storage time</subject><subject>texture</subject><subject>thiobarbituric acid-reactive substances</subject><subject>trypsin</subject><subject>vacuum packaging</subject><subject>water activity</subject><subject>water content</subject><subject>yeasts</subject><issn>0309-1740</issn><issn>1873-4138</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2008</creationdate><recordtype>article</recordtype><recordid>eNqFkc1u1DAQxy1ERZfCIwC-IOCQxR_5cE4VWmhBqsQBerYmzmTXSxKntlOpNx6JvkKfDEe7wBFpZEszv_nP-G9CXnC25oyX7_frASEGY9eCsWq9hBCPyIqrSmY5l-oxWTHJ6oxXOTslT0PYM8a4FOoJORWClaKoxYr8_Ii32LtpwDFS19Gwwz6dEZoe6eT8DxpgDrDFQOdgxy3dzb5NpYhmN7rebe8ojC2NO7Se3szQ25gykcLQ2EUy4jChhzh7pG9lRR_uKacPvzbv0gznk-4zctJBH_D58T4j1xefvm8-Z1dfL79sPlxlJucqZtgYU4EoFQKX0qhCsaJsq7ZqsM5RyKIxosPCQN4a03JRizKHXNUccmagUvKMvDnoTt7dzBiiHmww2PcwopuDrplQXFRMJrI4kMa7EDx2evJ2AH-nOdOL93qvj97rxXu9hBCp7-VxwtwM2P7t-mN2Al4fAQgG-s7DaGz4x7GklvQT9-rAdeA0bH1irr-JVGAsfS4Xy2PODwQmx24tep2WwdFgaz2aqFtn_7Psb2tbsIw</recordid><startdate>20080501</startdate><enddate>20080501</enddate><creator>Thomas, R.</creator><creator>Anjaneyulu, A.S.R.</creator><creator>Kondaiah, N.</creator><general>Elsevier Ltd</general><general>[Amsterdam]: Elsevier Science</general><general>Elsevier</general><scope>FBQ</scope><scope>IQODW</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7X8</scope></search><sort><creationdate>20080501</creationdate><title>Development of shelf stable pork sausages using hurdle technology and their quality at ambient temperature (37 ± 1 °C) storage</title><author>Thomas, R. ; Anjaneyulu, A.S.R. ; Kondaiah, N.</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c418t-ebcc7a268ea133c858056d7d7be94e235bc2fe5ca4dccd129264a4891a40ca783</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2008</creationdate><topic>Ambient temperature</topic><topic>anaerobes</topic><topic>Biological and medical sciences</topic><topic>coliform bacteria</topic><topic>color</topic><topic>cooking quality</topic><topic>cooking yield</topic><topic>dipping</topic><topic>food contamination</topic><topic>Food industries</topic><topic>food packaging</topic><topic>food preservation</topic><topic>food preservatives</topic><topic>food spoilage</topic><topic>food storage</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>hardness</topic><topic>heat treatment</topic><topic>Hurdle technology</topic><topic>lipid content</topic><topic>lipid peroxidation</topic><topic>Meat and meat product industries</topic><topic>meat quality</topic><topic>molds (fungi)</topic><topic>oxidative stability</topic><topic>plate count</topic><topic>pork</topic><topic>Pork sausages</topic><topic>potassium sorbate</topic><topic>protein content</topic><topic>Quality</topic><topic>sausages</topic><topic>shelf life</topic><topic>Shelf stable</topic><topic>Staphylococcus aureus</topic><topic>storage temperature</topic><topic>storage time</topic><topic>texture</topic><topic>thiobarbituric acid-reactive substances</topic><topic>trypsin</topic><topic>vacuum packaging</topic><topic>water activity</topic><topic>water content</topic><topic>yeasts</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Thomas, R.</creatorcontrib><creatorcontrib>Anjaneyulu, A.S.R.</creatorcontrib><creatorcontrib>Kondaiah, N.</creatorcontrib><collection>AGRIS</collection><collection>Pascal-Francis</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>MEDLINE - Academic</collection><jtitle>Meat science</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Thomas, R.</au><au>Anjaneyulu, A.S.R.</au><au>Kondaiah, N.</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Development of shelf stable pork sausages using hurdle technology and their quality at ambient temperature (37 ± 1 °C) storage</atitle><jtitle>Meat science</jtitle><addtitle>Meat Sci</addtitle><date>2008-05-01</date><risdate>2008</risdate><volume>79</volume><issue>1</issue><spage>1</spage><epage>12</epage><pages>1-12</pages><issn>0309-1740</issn><eissn>1873-4138</eissn><coden>MESCDN</coden><abstract>Shelf stable pork sausages were developed using hurdle technology and their quality was evaluated during ambient temperature (37
±
1
°C) storage. Hurdles incorporated were low pH, low water activity, vacuum packaging and post package reheating. Dipping in potassium sorbate solution prior to vacuum packaging was also studied. Reheating increased the pH of the sausages by 0.17
units as against 0.11
units in controls. Incorporation of hurdles significantly decreased emulsion stability, cooking yield, moisture and fat percent, yellowness and hardness, while increasing the protein percent and redness. Hurdle treatment reduced quality deterioration during storage as indicated by pH, TBARS and tyrosine values. About 1 log reduction in total plate count was observed with the different hurdles as were reductions in the coliform, anaerobic, lactobacilli and
Staphylococcus aureus counts. pH,
a
w and reheating hurdles inhibited yeast and mold growth up to day 3, while additional dipping in 1% potassium sorbate solution inhibited their growth throughout the 9 days storage. Despite low initial sensory appeal, the hurdle treated sausages had an overall acceptability in the range ‘very good’ to ‘good’ up to day 6.</abstract><cop>Oxford</cop><pub>Elsevier Ltd</pub><pmid>22062592</pmid><doi>10.1016/j.meatsci.2007.07.022</doi><tpages>12</tpages></addata></record> |
| fulltext | fulltext |
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| language | eng |
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| source | ScienceDirect Journals (5 years ago - present) |
| subjects | Ambient temperature anaerobes Biological and medical sciences coliform bacteria color cooking quality cooking yield dipping food contamination Food industries food packaging food preservation food preservatives food spoilage food storage Fundamental and applied biological sciences. Psychology hardness heat treatment Hurdle technology lipid content lipid peroxidation Meat and meat product industries meat quality molds (fungi) oxidative stability plate count pork Pork sausages potassium sorbate protein content Quality sausages shelf life Shelf stable Staphylococcus aureus storage temperature storage time texture thiobarbituric acid-reactive substances trypsin vacuum packaging water activity water content yeasts |
| title | Development of shelf stable pork sausages using hurdle technology and their quality at ambient temperature (37 ± 1 °C) storage |
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