Evaluation of storage time and temperature on physicochemical properties of immersion vacuum cooled sausages stuffed in the innovative casings modified by surfactants and lactic acid

• Published in: Journal of food engineering Vol. 257; pp. 34 - 43
• Main Authors: Feng, Chao-Hui, Wang, Wei, Makino, Yoshio, García-Martín, Juan Francisco, Alvarez-Mateos, Paloma, Song, Xiao-Yan
• Format: Journal Article
• Language: English
• Published: Elsevier Ltd 01.09.2019
• Subjects: color; cooling; electronic nose; food transport; hardness; Immersion vacuum cooling; lactic acid; Modified casings; Regression linear; sausages; Simple effect analysis; storage temperature; storage time; surfactants; texture; volatile compounds; Modified casings; Simple effect analysis; Immersion vacuum cooling; Regression linear

The combined effects of different storage temperatures (0, 4, 10 °C) and days (3, 8, 16, 25, 35, 46 and 58 days), and the use of modified casings on sausages cooled by immersion vacuum cooling (IVC) were investigated. Sausages were firstly cooked at 72 °C and cooled to 4 °C by IVC. Texture profile,...