Influence of polyamide composite casings with silver–zinc crystals on the quality of beef and chicken sausages during their storage

• Published in: Journal of food science and technology Vol. 59; no. 1; pp. 75 - 85
• Main Authors: Patiño, Jairo H., Henríquez, Luis E., Restrepo, Diego A., Lantero, María I., García, Mario A.
• Format: Journal Article
• Language: English
• Published: New Delhi Springer India 01-01-2022; Springer Nature B.V
• Subjects: Aerobic microorganisms; Bacteria; Beef; Casings; Chemistry; Chemistry and Materials Science; Chemistry/Food Science; Chickens; Crystals; Food Science; Lactic acid; Lactic acid bacteria; Meat; Microorganisms; Nutrition; Original; Original Article; Polyamide resins; Polyamides; Poultry; Sausages; Sensory evaluation; Sensory perception; Sensory properties; Shelf life; Silver; Storage temperature; Weibull distribution; Zinc; Polyamide composite film; Shelf life; Beef sausage; Active packaging; Silver–zinc crystals; Chicken sausage
• ISSN: 0022-1155; 0975-8402
• DOI: 10.1007/s13197-021-04983-z

The influence of polyamide 6 composite casings with silver–zinc crystals powder on some of the physicochemicalphysical-chemical, microbiological and sensory indicators of beef and chicken sausages during their storage was evaluated. Beef and chicken sausages were elaborated by using the conventional technology for sausage meat thin pasta; in each case, it was maintained a control batch to compare changes during the storage (4 and 12 °C, 75%–85% RH). To estimate the shelf life was considered sensory evaluation as a criterion for rejection. The results were processed as failure incomplete data via the Weibull distribution and it was admitted 5% of deteriorated units. It did not find a significant effect (p ≤ 0.05) due to the addition of silver–zinc crystals on the values of pH, a
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, color, texture and sensory attributes of sausages, but did influence TBARS results, with lower values compared to control products. It reduced the counts of aerobic mesophilic microorganisms and lactic acid bacteria during the storage. The shelf life of chicken sausage was not affected at any storage temperature; while for the beef sausage stored at 4 °C, its shelf life increased in 9 days, although at 12 °C did not exist difference among treatments.