Impacts of Biopolymer Infusion on Quality Traits of Pork Sausages during Storage

• DOI: 10.5713/ab.24.0743
• Publication Date: 2025-02-27T04:36:32Z
• Authors: Sang keun Jin; Donggyun Yim
• Keywords: Biopolymer

We aimed to verify the impacts of cellulose/chitosan addition on physicochemical properties sausages. Sausages were prepared using 3% cellulose or chitosan and compared with those without biopolymers (control). containing exhibited decreased pH values (p< 0.05), whereas increased values. TBARS (2-thiobarbituric acid reactive substances) did not differ between control biopolymer samples. The samples had lower VBN contents than after 4 weeks storage (p<0.05). significantly reduced microbiological counts Moreover, infusion led lightness (L*) whiteness (W) but higher redness (a*), yellowness (b*), chroma (C*), hue-angle (h°) sausages better textural parameters, except for springiness gumminess, during storage. In conclusion, could reduce microbial growth prolong expiration date compromising quality.