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Development of shelf stable pork sausages using hurdle technology and their quality at ambient temperature (37 ± 1 °C) storage

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Title Development of shelf stable pork sausages using hurdle technology and their quality at ambient temperature (37 ± 1 °C) storage
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Creator Thomas R
Anjaneyulu A.S.R
Kondaiah N
 
Subject pork sausages hurdle technology temperature
 
Description Not Available
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, aw 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.
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Date 2018-09-19T05:24:03Z
2018-09-19T05:24:03Z
2008-12-31
 
Type Article
 
Identifier Not Available
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http://krishi.icar.gov.in/jspui/handle/123456789/6994
 
Language English
 
Relation Not Available;
 
Publisher ScienceDirect