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Multivariate nature of a cooked blood sausage spoilage along aerobic and vacuum package storage
- Pereira, Jorge A., Dionísio, Lídia, Patarata, Luis, Matos, Teresa J.S.
- Food packaging and shelf life 2019 v.20 pp. 100304
- Enterobacteriaceae, Pseudomonas, consumer acceptance, food packaging, lactic acid, lactic acid bacteria, meat products, ready-to-eat foods, sausages, shelf life, spoilage, vacuum packaging
- Cooked blood sausages, such as Morcela de Arroz (MA), are ready-to-eat meat products consumed in many countries. The aim of this study was to demonstrate that spoilage of MA is multifactorial, involving microbiological, chemical and sensory modifications, which difficult the use of selected single indicators to establish product shelf life and to establish its shelf life based on consumers’ willingness to consume. The experiment was conducted with samples without package (WP) and vacuum packaged (VP), stored at 4 ± 1 °C. Quantitative descriptive analysis, Pseudomonas spp., lactic acid bacteria and Enterobacteriaceae counts, TBA-RS, total basic volatile nitrogen and lactic acid were determined and a consumer test was performed. Based on the consumer test, MA WP has a shelf life of 11.6 days and VP of 27.8 days. The multivariate approach showed a better predictive ability of consumer acceptability than single spoilage indicators.