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CITE
E. Naga Mallika and K. Prabhakar .(2010). "Effect of vacuum packaging and milk co-precipitate incorporation on the quality and storage stability of low fat pork sausages". Journal of Veterinary Public Health, Vol. 08 Issue 2. Page No: 89-93
Effect of vacuum packaging and milk co-precipitate incorporation on the quality and storage stability of low fat pork sausages
Page No. : 89-93
ABSTRACT
Low fat pork sausages were developed using minced meat and optimized quantities of salt, spices, tetra sodium pyrophosphate and milk co-precipitate (MCP). Preservative studies were undertaken by employing vacuum packaging and partial cooking before packaging. Vacuum packaging along with MCP incorporation and partial cooking significantly (P<0.05) reduced the microbial counts, fat oxidation and protein denaturation when compared to the other formulations. The product was stable up to 35 days under refrigeration (4±1˚C) and vacuum packaging.Keywords: Pork sausages, quality, refrigeration, shelf life