Storage stability of low-fat chicken sausages
- Andres, Silvina Cecilia
- Garcia, Maria Alejandra
- Zaritzky, Noemi Elisabet
- Califano, Alicia Noemi
DOIAbstract
Storage stability of low-fat chicken sausages formulated with fresh breast chicken meat with 0%, 2%, and 5% of added beef tallow was examined during 50-day refrigerated storage. The formulations also contained whey protein, guar and xanthan gums, NaCl, NaNO2, ascorbic acid and sodium tripolyphosphate. Samples were heat-processed until a final internal temperature of 74 °C was reached, cooled, vacuum packaged and stored at 4 °C. Formulations showed good thermal stability, with process yields ranging between 94% and 97%, and purge losses less than 9.7% at the end of the study. Water activity slightly decreased during the first 28 days of storage and remained constant afterwards for all the tested samples, while pH and color parameters remaine...
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