Changes in the texture of scalded sausages stored under modified atmosphere conditions

The objective of the study was to determine changes in the texture of processed cooked sausages stored in a modified atmosphere (MAP) and to indicate the most beneficial storage method. The experimental materials comprised cooked sausages, i. e. coarsely-ground ham sausages and finely ground sausages. The sausages were produced in accordance with standard procedures and technologies. Sausages were stuffed into artificial protein casings which provide optimal steam, meat juice and smoke permeability. The sausages were packaged in a MAP with the following composition: vacuum (P); 20 % CO2, 80 % N-2 (A1); 50 % CO2, 50 % N-2 (A2); 80 % CO2, 20 % N-2 (A3). The samples were stored at around 4 degrees C (+/- 1 degrees C) for 15 days. The experiment was performed in eight series. Three samples were collected and analyzed each time. Measurements were performed at the completion of the production process and at three-day intervals (day 0, 3, 6, 9, 12, 15) throughout the storage period. The following texture parameters were analyzed during storage: hardness, elasticity, gumminess, chewiness. Meat products packaged in vacuum featured an increase in the following texture parameters: hardness, gumminess, chewiness. Neither increases nor decreases were noted in springiness values over the entire storage period, regardless of the packaging method. It was found that storing meat products in a MAP had a non-significant effect on changes in texture parameters.