期刊
MEAT SCIENCE
卷 111, 期 -, 页码 192-197出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.meatsci.2015.10.003
关键词
Chitosan; Clove oil; Cooked pork sausage; Shelf life extension; Refrigerated storage
资金
- Research Office of Prince of Songkla University, Surat Thani campus
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. (C) 2015 Elsevier Ltd. All rights reserved.
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