Effect of Storage Conditions on Quality Characteristics of Spicy and Nonspicy Varieties of Pork Sausages
- Pork sausage, Refrigeration, Storage stability, Low-density polyethylene, Wax paper.
Two different varieties of pork sausages viz. spicy and non-spicy were formulated and cooked at 700C for 3 minutes. Both of these two formulated varieties were packaged with low-density polyethylene and wax paper respectively and stored under refrigeration. Sensory, nutritional and microbiological characteristics of both types were analysed during different storage periods viz. 1day, 7days, 14 days and 21 days respectively. Evaluation of organoleptic characteristics showed greater acceptance of spicy variety in comparison to non-spicy variety. There were no significant variations in the nutritional composition of pork sausage varieties during storage. Microbiological quality of the spicy product was superior to its non-spicy counterpart. Sausages packaged in low-density polyethylene have the greater shelf stability than that of in waxed paper after storage periods of 14 days and 7 days respectively under refrigerated condition. Experimental results also revealed that spicy formulation has greater shelf stability than that of the nonspicy formulation.