The authors are affiliated with the Dept. of Animal Science, Iowa State Univ., Ames, IA 50011-3150. Direct inquiries to Dr. D. U. Ahn. ABSTRACT Irradiation dose affected production of volatiles in vacuumand aerobic-packaged cooked pork sausage, but its effect on TBARS was minor. Storage increased production of volatiles and changed their composition only in aerobic-packaged sausage. Among volat...

Due to its high thermal resistance and compatibility with the sausage emulsion system, the long-chain inulin can be used as a fat substitute in the formulation of this product. This study was conducted to investigate the effect of inulin on the physicochemical, textural, and sensory properties of chicken sausages. The study included treatments of 25%, 50%, 75%, and 100% substitution. After prep...

Accepted: 24/12/2014 Abstract A study was undertaken to evaluate the effect of Indian jujube pulp on the quality attributes of chicken sausages incorporated at 0%, 5%, 10% and 15% level (replacing lean meat) into the formulation of chicken sausages. The proximate, physico-chemical and sensory properties of sausages were analyzed. Among the different proximate and physicochemical parameters, a s...

This study was performed to investigate the effect of Gleditsia sinensis Lam. extract on the physicochemical properties of emulsion-type pork sausages during storage at 10°C for 4 wk. Treatments were as follows: (C, control; T1, sodium ascorbate 0.05%; T2, Gleditsia sinensis Lam. 0.05%; T3, Gleditsia sinensis Lam. 0.1%; T4, Gleditsia sinensis Lam. 0.2%; T5, Gleditsia sinensis Lam. 0.1% + sodium...

In this paper influence of packaging method (vacuum and modified atmosphere packaging) on lipid oxidative stability and sensory properties of odor and taste of the traditional sausage Petrovská klobása were examined. These parameters were examined during storage period (7 months). In the end of storage period, vacuum packed sausage showed better oxidative stability. Propanal content was signifi...