Impacts of Biopolymer Infusion on Quality Traits of Pork Sausages during Storage.

Abstract

Objective: We aimed to verify the impacts of cellulose/chitosan addition on the physicochemical properties of sausages.

Methods: Sausages were prepared using 3% cellulose or chitosan and compared with those without biopolymers (control).

Results: Sausages containing chitosan exhibited decreased pH values (p< 0.05), whereas those containing cellulose exhibited increased pH values. TBARS (2-thiobarbituric acid reactive substances) values did not differ between the control and biopolymer samples. The biopolymer samples had lower VBN contents than the control samples after 4 weeks of storage (p<0.05). The addition of chitosan significantly reduced the microbiological counts of sausages. Moreover, the infusion of chitosan led to lower lightness (L*) and whiteness (W) values but higher redness (a*), yellowness (b*), chroma (C*), and hue-angle (h°) values (p<0.05). The sausages containing chitosan exhibited significantly better textural parameters, except for springiness and gumminess, during storage.

Conclusion: In conclusion, the addition of chitosan could reduce microbial growth and prolong the expiration date of sausages without compromising quality.