The Influence of Packing Methods and Storage Time of Poultry Sausages with Liquid and Microencapsulated Fish Oil Additives on Their Physicochemical, Microbial and Sensory Properties.

Bibliographic Details
Title: The Influence of Packing Methods and Storage Time of Poultry Sausages with Liquid and Microencapsulated Fish Oil Additives on Their Physicochemical, Microbial and Sensory Properties.
Authors: Kawecki K; Department of Food Quality and Safety Management, Faculty of Food Science and Nutrition, University of Life Sciences, Wojska Polskiego 31, 60-624 Poznan, Poland., Stangierski J; Department of Food Quality and Safety Management, Faculty of Food Science and Nutrition, University of Life Sciences, Wojska Polskiego 31, 60-624 Poznan, Poland., Cegielska-Radziejewska R; Department of Food Quality and Safety Management, Faculty of Food Science and Nutrition, University of Life Sciences, Wojska Polskiego 31, 60-624 Poznan, Poland.
Source: Sensors (Basel, Switzerland) [Sensors (Basel)] 2021 Apr 09; Vol. 21 (8). Date of Electronic Publication: 2021 Apr 09.
Publication Type: Journal Article
Language: English
Journal Info: Publisher: MDPI Country of Publication: Switzerland NLM ID: 101204366 Publication Model: Electronic Cited Medium: Internet ISSN: 1424-8220 (Electronic) Linking ISSN: 14248220 NLM ISO Abbreviation: Sensors (Basel) Subsets: MEDLINE
Imprint Name(s): Original Publication: Basel, Switzerland : MDPI, c2000-
MeSH Terms: Meat Products*/analysis, Animals ; Color ; Fish Oils ; Poultry ; Taste
Abstract: The aim of the study was to evaluate the influence of refined fish oil additives in liquid and microencapsulated forms, packing method (VP-vacuum packing, MAP-modified atmosphere packing) and storage time (1, 7, 14, 21 days) on selected physicochemical, microbiological and sensory characteristics of minced poultry sausage. Principle component analysis (PCA) showed that the fish oil additive, packing method and storage time significantly influenced some of the physicochemical characteristics of the sausages. The pH value was negatively correlated with the type of sample and packing method. The water activity decreased along with the storage time. The sausages with microcapsules had distinguishable hardness, gumminess and chewiness than the other samples. This tendency increased in the subsequent storage periods. The packing method and storage time of the samples had a statistically significant influence on the growth of the total colony count and count of lactic acid bacteria ( p < 0.05). The most aerobic bacteria were found in the control sample, and the least in the sample with microcapsules, regardless of the packing method. The use of MAP and the addition of microcapsules resulted in the lowest microbiological contamination of the sausages. The sensory analysis made by a trained panel did not show any significant differences between the samples. After 21-day storage of the sausages there was a slight decrease in some of the sensory parameters, e.g., color, smell, taste. The liquid oil and microencapsulated oil additives in the meat filling did not negatively affect the taste or any physicochemical characteristics of the meat products. From the microbiological perspective, there were better effects from the MAP method.
References: Meat Sci. 2014 Mar;96(3):1297-303. (PMID: 24342180)
Meat Sci. 2020 Apr;162:108031. (PMID: 31864039)
Int J Food Microbiol. 1996 Nov;33(1):103-20. (PMID: 8913812)
Meat Sci. 2012 Jan;90(1):81-6. (PMID: 21703777)
Meat Sci. 2013 Mar;93(3):757-66. (PMID: 23261536)
Meat Sci. 2002 Aug;61(4):397-404. (PMID: 22061068)
J Food Sci Technol. 2017 Jun;54(7):1901-1909. (PMID: 28720946)
J Sci Food Agric. 2021 Feb;101(3):1127-1133. (PMID: 32785934)
J Food Sci Technol. 2021 Jan;58(1):121-128. (PMID: 33505056)
J Sci Food Agric. 2020 Mar 30;100(5):2043-2051. (PMID: 31875966)
Meat Sci. 2011 Apr;87(4):356-60. (PMID: 21146328)
Meat Sci. 2018 Oct;144:149-158. (PMID: 29980332)
J Food Sci Technol. 2017 Jan;54(1):26-37. (PMID: 28242900)
Meat Sci. 2007 Jan;75(1):1-11. (PMID: 22063405)
J Food Sci Technol. 2014 Sep;51(9):1982-9. (PMID: 25190854)
Food Res Int. 2016 Nov;89(Pt 1):289-295. (PMID: 28460917)
Meat Sci. 2005 Nov;71(3):563-70. (PMID: 22060934)
Food Microbiol. 2006 Aug;23(5):423-9. (PMID: 16943033)
Meat Sci. 2013 Dec;95(4):919-30. (PMID: 23623320)
Meat Sci. 2010 Jan;84(1):147-51. (PMID: 20374767)
Meat Sci. 2002 Sep;62(1):67-71. (PMID: 22061193)
Meat Sci. 2007 May;76(1):128-37. (PMID: 22064199)
Food Res Int. 2020 Nov;137:109501. (PMID: 33233145)
Food Microbiol. 2020 Oct;91:103544. (PMID: 32539958)
Int J Food Microbiol. 2020 Apr 2;318:108466. (PMID: 31865245)
Meat Sci. 2017 Sep;131:82-89. (PMID: 28494317)
Contributed Indexing: Keywords: chicken sausages; fish oil; microbiological analysis; microencapsulated fish oil; modified atmosphere packing; physicochemical properties; sensory assessment; vacuum packing
Substance Nomenclature: 0 (Fish Oils)
Entry Date(s): Date Created: 20210430 Date Completed: 20210503 Latest Revision: 20210503
Update Code: 20210914
PubMed Central ID: PMC8068887
DOI: 10.3390/s21082653
PMID: 33918963
Published: 2021 Apr 09
Database: MEDLINE

Academic Journal