Effects of different packaging methods and storage temperatures on physicochemical, microbiological, textural and sensorial properties of emulsion-type sausage chips

This research aimed to evaluate the effects of packaging method (AP; atmospheric packaging, VP; vacuum packaging and MAP; modified atmosphere packaging) and storage temperature (4 °C and 25 °C) on the quality characteristics of emulsion-type sausage chips during 120 days of storage. Initial moisture, pH, water activity (aw) and L* values of sausage slices decreased and their protein, fat, ash, thiobarbituric acid reactive substances (TBARS), a*, b*, chroma (C*ab), hue angle (hab) and browning index (BI) values increased when sausage slices were converted into chips (P < 0.05). aw and TBARS values of chips generally increased, and pH, hardness and fracturability values decreased during storage (P < 0.05). Chips samples with MAP displayed better sensorial and microbiological quality and oxidative stability than those with AP or VP during storage (P < 0.05). Lower TBARS values were determined for chips samples with AP stored at 4 °C compared to 25 °C (P < 0.05). According to these results, MAP was the most effective method for maintaining the overall quality of emulsion-type sausage chips.