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

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