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Influence of polyamide composite casings with silver–zinc crystals on the quality of beef and chicken sausages during their storage

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Abstract

The influence of polyamide 6 composite casings with silver–zinc crystals powder on some of the physicochemicalphysical-chemical, microbiological and sensory indicators of beef and chicken sausages during their storage was evaluated. Beef and chicken sausages were elaborated by using the conventional technology for sausage meat thin pasta; in each case, it was maintained a control batch to compare changes during the storage (4 and 12 °C, 75%–85% RH). To estimate the shelf life was considered sensory evaluation as a criterion for rejection. The results were processed as failure incomplete data via the Weibull distribution and it was admitted 5% of deteriorated units. It did not find a significant effect (p ≤ 0.05) due to the addition of silver–zinc crystals on the values of pH, aw, color, texture and sensory attributes of sausages, but did influence TBARS results, with lower values compared to control products. It reduced the counts of aerobic mesophilic microorganisms and lactic acid bacteria during the storage. The shelf life of chicken sausage was not affected at any storage temperature; while for the beef sausage stored at 4 °C, its shelf life increased in 9 days, although at 12 °C did not exist difference among treatments.

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Acknowledgements

The authors would like to thank the Instituto de Ciencia y Tecnología Alimentaria (Colombia), as well as Alico S.A. (Colombia) for allowing us to use their facilities and equipment.

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Authors and Affiliations

  1. Instituto de Ciencia y Tecnología Alimentaria (INTAL), Carrera 50 G No. 12, Sur-91, Itagüí, Colombia

    Jairo H. Patiño & Luis E. Henríquez

  2. Universidad Nacional de Colombia Sede Medellín, Medellín, Colombia

    Diego A. Restrepo

  3. Pharmacy and Food Institute, University of Havana, St. 222 No. 2317, 13600, Havana, ZC, Cuba

    María I. Lantero

  4. Biological Sciences Department, Faculty of Health Sciences, Manabi Technical University, Av Urbina y Che Guevara, Portoviejo, Manabí, Ecuador

    Mario A. García

Authors
  1. Jairo H. Patiño
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  2. Luis E. Henríquez
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  3. Diego A. Restrepo
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  4. María I. Lantero
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  5. Mario A. García
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Correspondence to Mario A. García.

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Patiño, J.H., Henríquez, L.E., Restrepo, D.A. et al. Influence of polyamide composite casings with silver–zinc crystals on the quality of beef and chicken sausages during their storage. J Food Sci Technol 59, 75–85 (2022). https://doi.org/10.1007/s13197-021-04983-z

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  • DOI: https://doi.org/10.1007/s13197-021-04983-z

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