Preservation of pork sausages with chitosan coatings
Keywords:
embutidos, productos cárnicos, quitosana, conservaciónAbstract
The aim of the study was to evaluate the influence of chitosan coatings in two vacuum packaged pork sausages. In both products an increment of the acidity was observed, higher in the products with chitosan coatings. An increase of the hardness took place the time, without significant differences existed (p ≤ 0,05) attributable to the application of coatings. It was a favorable effect of the chitosan coatings as for slowing the development of the psicrophilic microorganisms. The sensorial quality was the most affected parameter during the storage.