TABLE 1.
Physicochemical parameters of spoiled sausages
| Batch name (packaging_salta) | Sodium content (mg/100 g) | Estimation of NaCl content (%)b | Exudate (% [wt/wt]) | pH | ΔL*c | Δa*d | Δb*e | Residual O2 (%) | Residual CO2 (%) |
|---|---|---|---|---|---|---|---|---|---|
| MAP_15 | 611 ± 20 | 1.55 ± 0.05 | 0.93 ± 0.75 | 5.07 ± 0.37 | 1.7 ± 4.0 | 0.7 ± 3.6 | 0.3 ± 1.5 | 1.0 ± 0.9 | 32.7 ± 9.2 |
| MAP_20 | 829 ± 14 | 2.11 ± 0.04 | 0.08 ± 0.19 | 5.31 ± 0.33 | −0.1 ± 3.5 | 1.1 ± 3.9 | −0.3 ± 0.8 | 1.2 ± 1.5 | 28.9 ± 11.1 |
| VPA_15 | 611 ± 20 | 1.55 ± 0.05 | 2.03 ± 0.82 | 5.01 ± 0.34 | 1.2 ± 4.3 | 0.5 ± 3.4 | 0.2 ± 2.1 | NDf | ND |
| VPA_20 | 829 ± 14 | 2.11 ± 0.04 | 0.26 ± 0.41 | 5.27 ± 0.30 | −0.1 ± 3.4 | 0.6 ± 4.2 | −0.2 ± 3.0 | ND | ND |
MAP, modified atmosphere packaging; VPA, vacuum packaging. For salt concentrations: 15, 1.5% NaCl; 20, 2.0% NaCl.
NaCl = 2.54 × Na (MMNa = 23 g mol−1, MMCl = 35.5 g mol−1, MMNaCl = 58.44 g mol−1 [where MM is molecular mass]; mNaCl = 58.44/23 × mNa [where m is mass]).
ΔL*, difference between spoiled and fresh samples; ΔL* tends to be positive, indicating that spoiled samples were clearer (see Materials and Methods).
Δa*, difference between spoiled and fresh samples; Δa* tends to be negative, indicating that spoiled samples had lost red intensity.
Δb*, difference between spoiled and fresh samples; Δb* tends to be negative, indicating that spoiled samples had lost yellow intensity.
ND, not determined. Gas composition in VPA samples could not be taken.