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

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.