The Effect of Modified Atmosphere Packaging on The Quality and Shelf Life of Frankfurter Type-Sausages

Abstract

The effects of modified atmosphere packaging on the quality and shelf life of frankfurter-type sausages, prepared exclusively from beef meat, were investigated. Sausages were packed under varying modified atmosphere conditions (30% CO(2)/70% N(2); 70% CO(2)/30% N(2); 100% CO(2); 80% CO(2)/20% O(2)) and vacuum, and stored at 4C for 28 days. Lower pH values were observed in the samples packed under modified atmospheres compared to vacuum. Inhibition effect of carbon dioxide concentration on the oxidation was seen. Carbon dioxide caused microbial inhibition. The lowest total viable count was found in the samples packed under 100% CO(2). It was concluded that modified atmosphere packaging had significant effect on the quality and shelf life of frankfurter-type sausages compared to vacuum packaging. The most suitable atmosphere among the tested atmospheres was that with 70% CO(2), 30% N(2) atmosphere. The shelf life of sausages under this atmosphere was 28 days.