Assessment of different packaging structures in the stability of refrigerated fresh Brazilian Toscana sausage


Citation

Da Silva P. F., . and Soares J. M., . and Cansian R. L., . and DTreichel H., . and De Paula R., . and Valduga E, . and Backes G.T., . Assessment of different packaging structures in the stability of refrigerated fresh Brazilian Toscana sausage. pp. 173-181. ISSN ISSN(Online):22317546

Abstract

This study aimed at evaluating different packaging structures (low-density polyethylene nylon polyester and a formal copolymer of ethylene and vinyl alcohol) with vacuum on the proteic and lipidic stability characteristics of fresh sausage stored at 8C for 35 days. After 28 days of storage of the sample in the vacuum packaging low-density polyethylene showed a slight to moderate rancid flavor followed by nylon polyester vacuum packaging. A correlation was observed between the rancidity sensorially detected and that evaluated via the oxidation of lipids and protein.


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Abstract

This study aimed at evaluating different packaging structures (low-density polyethylene nylon polyester and a formal copolymer of ethylene and vinyl alcohol) with vacuum on the proteic and lipidic stability characteristics of fresh sausage stored at 8C for 35 days. After 28 days of storage of the sample in the vacuum packaging low-density polyethylene showed a slight to moderate rancid flavor followed by nylon polyester vacuum packaging. A correlation was observed between the rancidity sensorially detected and that evaluated via the oxidation of lipids and protein.

Additional Metadata

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Item Type: Article
AGROVOC Term: Packaging
AGROVOC Term: Refrigerated foods
AGROVOC Term: Sausages
AGROVOC Term: Lipid content
AGROVOC Term: Protein content
AGROVOC Term: Oxidation
AGROVOC Term: Vacuum packaging
AGROVOC Term: Sensory evaluation
AGROVOC Term: Physicochemical properties
AGROVOC Term: Polyethylene
Depositing User: Ms. Suzila Mohamad Kasim
Last Modified: 24 Apr 2025 06:28
URI: http://webagris.upm.edu.my/id/eprint/23275

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