Extension of blood sausage shelf life in vacuum package

Abstract

To extend the shelf life of sausage with blood high content, a formulation of product with addition of byproducts was chosen. It was stuffed in collagen cousin and it was cooked with hot air until obtaining 75 °C in the center of the product. Two variants were elaborated: A: in vacuum packaged and B: in vacuum packaged and repasteurized during 10 min to 80 ºC. Both variants were stored under temperatures between 2 and 4 ºC and relative humidity of 95 ± 2 %.Sensorial, microbiological and physic-chemical evaluations were done periodically. Sensorial evaluation was chosen like answer variable. The obtained results were processed as incomplete data of failure by risk plot method, admitting 5 % of deteriorated units. The blood sausage with by-products shelf life to temperatures between 2 and 4 ºC and relative humidity of 95 ± 2 % in vacuum packaged is 57 days, while to repasteurize the bags at 80 ºC for 10 min increase to 103 days.