Effect of nisin and butylated hydroxy anisole on storage stability of buffalo meat sausage

The water activity of buffalo meat sausage was adjusted to 0.88 using humectants and by heat treatment. Nisin and butylated hydroxyanisole (BHA) were added to study the shelf life of sausage. The treatments were nisin 100 ppm + BHA 100 ppm (T(3)); nisin 100 ppm (T(2)); BHA 100 ppm (T(1)) and control (T(0)) without nisin and BHA. The sausages were vacuum packaged in polyethylene terephthalate (PET-poly) pouch and stored for 7 days at ambient conditions (35 +/- 2A degrees C, 70-80% RH). The pH of sausage increased during storage whereas the moisture content was higher in treatment T(1). Tyrosine value was lowest (18.1 mg%) in T(3). There was no significant difference among T(0) and T(1). The thiobarbituric acid reactive substances (TBARS) number of T(1) and T(3) were lower than that of T(0) and T(2). Nisin and BHA together exhibited a significant inhibitory effect on total viable count, staphylococcal, streptococcal and anaerobic counts. There was no significant difference in the yeast and mould counts among T(1)-T(3). T(3) had a better appearance, flavour, texture and overall acceptability scores up to 5 days. The product (T(3)) was acceptable up to 5(th) day of storage at 35 +/- 2A degrees C and 70-80% RH.