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

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.

An Analysis of Oxidative Changes and the Fatty Acid Profile in Stored Poultry Sausages with Liquid and Microencapsulated Fish Oil Additives

“…Josquin et al [ 21 ] and Stangierski et al [ 22 ] observed a similar dependence in their studies. As far as the water and fat content is concerned, there was a similar dependence as in earlier studies [ 23 , 24 ]. The sausages with liquid oil had a slightly higher fat content (12.1%), whereas the lowest fat content was noted in the control samples (11.7%), which also had the highest water content (66.6%) ( p > 0.05).…”

“…In general, the results of the sensory assessment obtained in this work do not allow for the division of the poultry sausages according to the packaging method because it did not have a significant influence on the results of the sensory evaluation, neither on the 1st nor the 21st day of storage ( p > 0.05). In earlier studies by Stangierski et al [ 22 ] and Kawecki et al [ 24 ], which were performed as separate production batches with different sensorial panels, similar conclusions were formulated.…”

Effects of Using Soybean Protein Emulsion as a Meat Substitute for Chicken Breast on Physicochemical Properties of Vienna Sausage

“…Among the various types of meat, chicken is a popular source of protein due to its low fat, high protein, and balanced amino acid contents. It is therefore recognized by modern consumers as an ideal meat source in the current trend towards healthy eating ( Hwang et al, 2020 ; Kawecki et al, 2021 ). Consequently, chicken consumption worldwide increased by 2.9% from 6.08 million tons in 1999 to 6.25 million tons in 2015; it is expected to further increase by another 2.4% from 2015 to 2030 ( Bruinsma, 2017 ).…”

Colorimetric oxygen indicator films based on β‐cyclodextrin grafted chitosan/montmorillonite with redox system for intelligent food packaging

“…In addition, glycerol, acting as a plasticizer, improved gas diffusion within the film and, thus, accelerated reoxidation 21 . To extend shelf life of some foods with high water activity ( a w ) such as sponge cakes ( a w = 0.8–0.9), 54 bread ( a w = 0.94–0.95), 55,56 cheese ( a w = 0.96), 56,57 fresh pasta ( a w = 0.97), 58 sausages ( a w = 0.8–0.9), 59 dry‐cured ham ( a w = 0.53–0.57), 60 fresh fish ( a w > 0.98) 61 and ready‐to‐eat side dish (braised green peppers with dry anchovies, a w = 0.90–0.92), 62 modified atmosphere packaging (MAP) with no oxygen are required. Therefore, this chitosan‐based film may be used as a visible leak indicator for these foods.…”