Chemical Safety and Quality Attributes of Dried Sausage Snacks Stored in Modified Atmosphere

Table 1

Changes in sensory attributes of sausage snack stored in MAP (20% CO₂/80% N₂) at 4°C and 20°C.

Storage time (days)

Storage temperature

4°C

20°C

Surface

Cross-section

Texture

Odour

Taste

OSQ

Surface

Cross-section

Texture

Odour

Taste

OSQ

0

^a

^a

^a

^a

^a

^a

^a

^a

^a

^a

3

^a

^ab

^a

^a

^a

^a

^a

^ab

^b

^ab

7

^ab

^bc

^abA

^a

^a

^a

^b

^b

^bB

^b

14

^A

^b

^cA

^bA

^abcA

^b

^bB

^bc

^cB

^bcB

^cB

28

^A

^A

^bc

^cA

^bA

^bcdA

^bcB

^bB

^c

^cB

^cB

^cB

56

^A

^A

^c

^cA

^cA

^cdeA

^cB

^bB

^c

^dB

^dB

< 3.0^dB

70

^A

^A

^c

^cA

^cA

^dA

^cB

^bB

^c

^dB

^dB

< 3.0^dB

Mean values in columns marked with the same superscript or not marked at all do not differ significantly (). Mean values in rows corresponding to the same sensory indicator marked with different capital superscript differ significantly (). OSQ: overall sensory quality.