Durability of cooked sausage meat products

Abstract

The objective of this work was aimed at determining the shelf-life of a group of products made in an establishment of the Cuban meat industry: cooked ham, cooked mortadella, cooked ham "Aerocatering", sobrasada, cooked chorizo, cooked butifarrita and cooked blood sausage. For the durability study, the products already packed and packed in the cardboard boxes where they are marketed were stored in refrigerated refrigerators for finished products at a ≤ 5 ° C. A total of 5 batches per product were analyzed, the newly manufactured products and at the end of the durability, physical, chemical, microbiological and sensory analyzes were carried out for their characterization by a commission of 10 to 15 tasters. To qualify the sample as acceptable or rejectable, the tasters took into account the changes in appearance, color, smell and taste, which they also had to evaluate on a 7-point quality scale. The products were periodically analyzed until deterioration. The results were processed as incomplete failure data by the risk plot method, admitting 5% of damaged units. The shelf-lifes in days were: cooked ham 393, cooked “jamonada” 301, cooked mortadella 290, cooked blood sausage 98, cooked chorizo 89, cooked butifarrita 20 and sobrasada 168. These times with the exception of the cooked butifarrita are more than enough for its commercialization and they compete perfectly with imported similar ones.

Keywords: sensory, hygiene, shelf-life, waterproof wrap, vacuum sealing.