A chitosan-based coating with or without clove oil extends the shelf life of cooked pork sausages in refrigerated storage

作者：Lekjing Somwang

来源：Meat Science, 2016, 111: 192-197.

DOI：10.1016/j.meatsci.2015.10.003

• Chitosan
• Clove oil
• Cooked pork sausage
• Shelf life extension
• Refrigerated storage

Chitosan coatings, with and without clove oil, were investigated for effects on quality and shelf life of cooked pork sausages stored at a refrigerated temperature (4 +/- 2 degrees C). The various treatments of cooked pork sausages were: untreated (control), coating with 2% chitosan (CS), and coating with a mixture having 2% chitosan and 1.5% clove oil (CS + CO). Various microbiological, physical, chemical and sensory properties were monitored over 25 days of storage. The total viable count, the psychrotrophic bacteria count, the L* value, peroxide value and the thiobarbituric acid reactive substances increased, while the a* value, the b* value, the pH and the sensory scores decreased with storage time, across all treatments. However, these changes were slowest with the CS + CO treatment. Based on sensory evaluation and microbiological quality, the shelf lives were 14 days for control, 20 days for CS, and 20 days for CS + CO treated samples, under refrigerated storage.

• 出版日期2016-1