Storage Effects on the Quality of Animal- and Plant-Based Sausage Patties

Dakota Cook, Julie Northcutt, Paul Dawson
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Abstract

Three types of sausage patties (two plant- and one animal-based) were purchased and refrigerated at either 1 °C, 4 °C or 7 °C. Temperature fluctuations and relative humidity data were monitored during refrigerated storage using sensors. Sausage and sausage analogue quality was evaluated by measuring total aerobic bacteria, per cent drip loss, colour, water activity, pH, GC-headspace volatiles, proximate composition (moisture, fat, protein content), water holding capacity, sensory analysis, TPA, and cooking yield. Refrigeration temperature affected the shelf life and quality of the patties. Patties subjected to a storage temperature of 7 °C had lower quality and shortened shelf life as evidenced by higher microbial counts and less desirable color and texture. Conversely, a refrigeration temperature of 1 °C was associated with relatively higher quality patties with lower microbial counts and higher cooking yield. Superior textural properties were recorded for patties that were refrigerated at 4 °C using TPA. Morningstar patties had the highest quality, reflected by lower microbial counts, lower moisture loss, and higher sensory scores.
贮藏对动物性和植物性香肠饼质量的影响
购买了三种香肠饼(两种以植物为原料,一种以动物为原料),冷藏温度分别为 1°C、4°C 或 7°C。冷藏期间使用传感器监测温度波动和相对湿度数据。通过测量需氧细菌总数、滴水损失百分比、色泽、水活性、pH 值、气相色谱-顶空挥发物、近似成分(水分、脂肪、蛋白质含量)、持水量、感官分析、TPA 和烹饪产量,对香肠和香肠类似物的质量进行了评估。冷藏温度会影响糍粑的保质期和质量。贮藏温度为 7 °C 的肉饼质量较差,保质期缩短,表现为微生物数量较高,颜色和口感不理想。相反,冷藏温度为 1 °C 的肉饼质量相对较高,微生物数量较少,烹饪产量较高。使用 TPA 在 4 °C 下冷藏的糍粑质地更佳。晨星牌糍粑的质量最高,微生物数量较少,水分损失较少,感官评分较高。
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