Effect of Hurdles on the Quality of Low Fat Pork Sausages in Storage

Abstract

Preservation studies were under taken by employing different hurdles like vacuum packaging and heat treatment. The vacuum packaged samples recorded significantly (p<0.05) better sensory scores and lower microbial counts along with low fat oxidation and protein denaturation. Heat treatment was effective in partially reducing the microbial counts but decreased the sensory quality and enhanced fat oxidation and protein denaturation. The formulation with a combination of hurdles recorded significantly lower thio-barbituric acid reactive substance values, tyrosine values, free amino acid values, free fatty acid values and plate counts towards the end of storage period.