Effect of an argon-containing packaging atmosphere on the quality of fresh pork sausages during refrigerated storage

The effects of modified atmosphere packaging (MAP) with commercial gas mixtures made up of either CO2 and argon or CO2 and nitrogen on the microbiological and physico-chemical characteristics of fresh pork sausages during refrigerated storage were studied and the results compared with vacuum and over-wrap packaging. The presence of argon in the mixture of gases barely affected the growth of enterobacteria, which were at their lowest levels (P < 0.05) at the end of the preservation period. MAP with argon did not affect (P > 0.05) lactic acid bacteria or total viable counts in samples with N2. The biogenic amine levels in all the samples remained low during storage with the exception of spermidine and spermine. There were no significant differences between the two lots in MAP respecting color parameters. MAP with argon and CO2 had a beneficial effect on sensorial evaluation during the 28 days storage period, when compared with that of the control, which was rejected after 11 days of storage.