Impacts of biopolymer infusion on quality traits of pork sausages during storage
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 valu...
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| Format: | Article |
| Language: | English |
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Asian-Australasian Association of Animal Production Societies
2025-07-01
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| Series: | Animal Bioscience |
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| Online Access: | http://www.animbiosci.org/upload/pdf/ab-24-0743.pdf |
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| author | Sang-keun Jin Donggyun Yim |
| author_facet | Sang-keun Jin Donggyun Yim |
| author_sort | Sang-keun Jin |
| collection | DOAJ |
| description | 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. 2-thiobarbituric acid reactive substances values did not differ between the control and biopolymer samples. The biopolymer samples had lower volatile basic nitrogen 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). During storage, the sausages containing chitosan exhibited significantly better textural parameters, except for springiness and gumminess. Conclusion In conclusion, adding chitosan could reduce microbial growth and prolong the expiration date of sausages without compromising quality. |
| format | Article |
| id | doaj-art-e226403e23324ef79c136dc571b818ad |
| institution | Kabale University |
| issn | 2765-0189 2765-0235 |
| language | English |
| publishDate | 2025-07-01 |
| publisher | Asian-Australasian Association of Animal Production Societies |
| record_format | Article |
| series | Animal Bioscience |
| spelling | doaj-art-e226403e23324ef79c136dc571b818ad2025-08-20T03:32:57ZengAsian-Australasian Association of Animal Production SocietiesAnimal Bioscience2765-01892765-02352025-07-013871535154210.5713/ab.24.074325435Impacts of biopolymer infusion on quality traits of pork sausages during storageSang-keun Jin0Donggyun Yim1 Division of Animal Science, Gyeongsang National University, Jinju, Korea Department of Animal Science and Biotechnology, Kyungpook National University, Sangju, KoreaObjective 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. 2-thiobarbituric acid reactive substances values did not differ between the control and biopolymer samples. The biopolymer samples had lower volatile basic nitrogen 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). During storage, the sausages containing chitosan exhibited significantly better textural parameters, except for springiness and gumminess. Conclusion In conclusion, adding chitosan could reduce microbial growth and prolong the expiration date of sausages without compromising quality.http://www.animbiosci.org/upload/pdf/ab-24-0743.pdfbiopolymercellulosechitosansausage qualitystorage |
| spellingShingle | Sang-keun Jin Donggyun Yim Impacts of biopolymer infusion on quality traits of pork sausages during storage Animal Bioscience biopolymer cellulose chitosan sausage quality storage |
| title | Impacts of biopolymer infusion on quality traits of pork sausages during storage |
| title_full | Impacts of biopolymer infusion on quality traits of pork sausages during storage |
| title_fullStr | Impacts of biopolymer infusion on quality traits of pork sausages during storage |
| title_full_unstemmed | Impacts of biopolymer infusion on quality traits of pork sausages during storage |
| title_short | Impacts of biopolymer infusion on quality traits of pork sausages during storage |
| title_sort | impacts of biopolymer infusion on quality traits of pork sausages during storage |
| topic | biopolymer cellulose chitosan sausage quality storage |
| url | http://www.animbiosci.org/upload/pdf/ab-24-0743.pdf |
| work_keys_str_mv | AT sangkeunjin impactsofbiopolymerinfusiononqualitytraitsofporksausagesduringstorage AT donggyunyim impactsofbiopolymerinfusiononqualitytraitsofporksausagesduringstorage |