Assessment of different packaging structures in the stability of refrigerated fresh Brazilian Toscana sausage
2017
Da Silva, P. F. | Soares , J. M. | Cansian, R. L. | DTreichel, H. | De Paula, R. | Valduga, E | Backes, G.T.
This study aimed at evaluating different packaging structures (low-density polyethylene, nylon polyester and a formal copolymer of ethylene and vinyl alcohol), with vacuum, on the proteic and lipidic stability characteristics of fresh sausage stored at 8°C for 35 days. After 28 days of storage of the sample in the vacuum packaging, low-density polyethylene showed a slight to moderate rancid flavor, followed by nylon polyester vacuum packaging. A correlation was observed between the rancidity sensorially detected and that evaluated via the oxidation of lipids and protein.
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