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Impacts of Biopolymer Infusion on Quality Traits of Pork Sausages during Storage |
Sang keun Jin1 
, Donggyun Yim2,*
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1Gyeongsang National University, Jinju, Korea
2Kyungpook National University, Sangju, Korea |
Correspondence:
Donggyun Yim, Tel: +82-54-530-1232, Fax: +82-54-530-1232, Email: tousa0994@naver.com
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Received: 22 October 2024 • Revised: 10 January 2025 • Accepted: 31 January 2025 |
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| Abstract |
Objective
We aimed to verify the impacts of cellulose/chitosan addition on the physicochemical properties of sausages.
Methods
Sausages were prepared using 3% cellulose or chitosan and compared with those without biopolymers (control).
Results
Sausages containing chitosan exhibited decreased pH values (p< 0.05), whereas those containing cellulose exhibited increased pH values. TBARS (2-thiobarbituric acid reactive substances) values did not differ between the control and biopolymer samples. The biopolymer samples had lower VBN contents than the control samples after 4 weeks of storage (p<0.05). The addition of chitosan significantly reduced the microbiological counts of sausages. Moreover, the infusion of chitosan led to lower lightness (L*) and whiteness (W) values but higher redness (a*), yellowness (b*), chroma (C*), and hue-angle (h°) values (p<0.05). The sausages containing chitosan exhibited significantly better textural parameters, except for springiness and gumminess, during storage.
Conclusion
In conclusion, the addition of chitosan could reduce microbial growth and prolong the expiration date of sausages without compromising quality
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| Keywords:
Cellulose; Chitosan; Biopolymer; Sausage quality; Storage |
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