Impacts of biopolymer infusion on quality traits of pork sausages during storage
2025
Sang-keun Jin | Donggyun Yim
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. 2-thiobarbituric acid reactive substances values did not differ between the control and biopolymer samples. The biopolymer samples had lower volatile basic nitrogen 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). During storage, the sausages containing chitosan exhibited significantly better textural parameters, except for springiness and gumminess. Conclusion In conclusion, adding chitosan could reduce microbial growth and prolong the expiration date of sausages without compromising quality.
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