Preservation of pork sausages with chitosan coatings

Authors

  • Mario A. García Instituto de Farmacia y Alimentos. Universidad de La Habana
  • Raúl Díaz Instituto de Farmacia y Alimentos. Universidad de La Habana
  • Felicidad Puerta Empresa Cárnica Ciego de Ávila
  • Tatiana Beldarraín Instituto de Investigaciones para la Industria Alimenticia
  • Ada Castillo Instituto de Investigaciones para la Industria Alimenticia
  • Juan González Instituto de Investigaciones para la Industria Alimenticia
  • Cira Duarte Instituto de Investigaciones para la Industria Alimenticia

Keywords:

embutidos, productos cárnicos, quitosana, conservación

Abstract

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.

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Published

2024-02-08

Issue

Vol. 20 No. 3 (2010)

Section

Original articles

License

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

How to Cite

Preservation of pork sausages with chitosan coatings. (2024). Ciencia Y Tecnología De Alimentos, 20(3), 33-38. https://revcitecal.iiia.edu.cu/revista/index.php/RCTA/article/view/626

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