Vacuum-packed and unpacked control pork sausages and experimental samples of sausages with 45% common carp meat were stored for 30 days at 2 ± 2 °C. Physical (pH, aw) and chemical (ammonia, free fatty acid, peroxide value, thiobarbituric acid reactive substances) parameters were measured throughout the storage period (days of sampling 6, 9, 13, 16, 20, 23, 27 and 30) to determine the changes and evaluate the effects of both 45% carp meat and the method of packaging. The primary and secondary lipid oxidation was much more intense in samples of sausages containing fish meat, and higher peroxide and thiobarbituric acid reactive substances values were found in unpackaged samples. Unpacked sausages with 45% carp meat had the shortest storability (14 days), vacuum-packed and unpacked pork sausages and vacuum-packed sausages with 45% carp meat remained stable minimum for 21 days of storage.
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