International Journal of Chemical Studies
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P-ISSN: 2349-8528, E-ISSN: 2321-4902   |   Impact Factor: GIF: 0.565 NAAS Rating: 5.31 NEW

International Journal of Chemical Studies

Vol. 6, Issue 1 (2018)
Effect of vacuum packaging on physico-chemical and sensory attributes of guinea fowl meat sausages during storage at refrigeration temperature (4±1 °C)


Author(s): Ruma Devi and Praneeta Singh

Abstract: The aim of present study was to investigate the effect of vacuum packaging on physico-chemical and sensory attributes of guinea fowl meat sausages during storage at refrigeration temperature (4±1 °C). Guinea fowl meat sausages were subjected to two different types of packaging treatment i.e. aerobic packaging with low density polyethylene bags (control) and vacuum packaging using barrier bags (treatment) and stored at refrigeration temperature (4±1 0C). Physico-chemical and sensory attributes were analyzed on 0th, 3rd, 7th, 14th, 17th, 21th and 30th day. pH of the aerobically packaged product was found to be non-significantly higher than vacuum packaged product during storage. Water activity decreased during the storage both in vacuum as well as aerobically packaged product, but the values were non-significantly higher for aerobically packaged as compared to vacuum packaged product. TBA and FFA values for vacuum packaged product were significantly (P<0.01) lower then aerobically packaged product throughout the observation period. Highly significant (P<0.01) reduction was observed in scores for sensory attributes with advancement of storage period. Vacuum packaged product showed significantly higher (P<0.01) score for appearance/colour, flavour, texture, juiciness and overall acceptability throughout the storage period. Vacuum packaging was found to be much more effective to preserve the physic-chemical and sensory quality of the product. Aerobically packaged product showed signs of spoilage in between 14th to 17th day of storage and sensory scores were also very low for almost all sensory attributes from 14th to 17th day onward. Vacuum packaged product maintained a higher score till 21st day, however, scores decreased significantly (P<0.05) with advancement in storage period, but the product was within the acceptable range.

Pages: 840-844  |  286 Views  1 Downloads

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How to cite this article:
Ruma Devi, Praneeta Singh. Effect of vacuum packaging on physico-chemical and sensory attributes of guinea fowl meat sausages during storage at refrigeration temperature (4±1 °C). Int J Chem Stud 2018;6(1):840-844.
International Journal of Chemical Studies