Investigation of oxygen scavengers influence on cooked sausages stability

Anatoliy Ukrainets, Vasyl Pasichniy, Andrii Marynin, Yulia Zheludenko
2019 Ukrainian Food Journal  
Introduction. The effect of packing ukrainian and chinese oxygen scavengers on microbiological stability and oxidation stability of a cooked sausages during storage was investigated. Materials and methods. Cooked sausages packing with different oxygen scavengers were examined. Microbiological attributes, such as Quantity of Mesophilic Aerobic and Facultative Anaerobic Microorganisms (QMAFAnM), yeasts and molds were determined Pasteur method. The acid and peroxide values were determined by the
more » ... determined by the titration method. Results and discussion. The oxygen complete removal time in the packed sample is reduced with reduce volume from which oxygen is removed. From the minimum oxygen content renewal dynamics in the packaged samples it can be seen that the ability to recover MAP only works when the packaging were opened once. The QMAFAnM of unpacking samples was 4,5×10 2 cfu/g. On the 8 th day of storage QMAFAnM for samples with chinese oxygen scavengers and control stored at 0+6 °С were not significantly different (5,0×10 3 cfu/g and 6,5×10 3 cfu/g, respectively) and were was significantly lower than the sample with ukrainian oxygen scavenger (1,9×10 4 cfu/g). On the 13 th day of storage, QMAFAnM for sample 3 were lower than sample 2 (1,2×10 4 cfu/g and 6,9×10 4 cfu/g, respectively). At the same time, this parameter was much higher for control. Sample 2 and Sample 3 demonstrated stable meaning of moulds during entire research (<10 cfu/g) and were lower than counts from control (3,0×10 1 cfu/g on 13 th day). All samples demonstrated yeasts increase during storage and no significant differences between were observed compared to control (7,0×10 1 -4,8×10 2 cfu/g and 5,0×10 2 cfu/g respectively). The initial acid value for unpacking sausages on 1 storage day was 1,41 mg KOH/g. On the 13 th day of storage the sausages packed with oxygen scavengers stored at 0+6 °С showed the slightest increase compared to the control (3,57-3,76 mg KOH/g and 3,98 mg KOH/g respectively). Peroxide value for samples 2 and 3 did not differ after 13 d of storage, but were significantly lower than control (3,14 ½Ommol/kg, 3,36 ½Ommol/kg and 4,05 ½Ommol/kg). Conclusions. Packaging with oxygen scavenger slows down the microbiological spoilage and oxidation processes for cooked sausages compared to the control. This allows recommend the use of oxygen scavenger for the cooked sausages packaging.
doi:10.24263/2304-974x-2019-8-4-8 fatcat:jhym3cwnxvdg5n5z52jy4g2l34