Asian-Australasian Journal of Animal Sciences

Asian Australasian Association of Animal Production Societies (아세아태평양축산학회)
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Physicochemical properties and shelf-life of low-fat pork sausages wrapped with active film manufactured by sodium alginate and cherry tomato powder

  • Received : 2020.02.26
  • Accepted : 2020.05.06
  • Published : 2020.09.01
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Abstract

Objective: This study was carried out to investigate physicochemical properties, and antioxidant and antimicrobial activities of low-fat sausages (LFSs) covered with sodium alginate (SA) film alone and with powder film (TSA-film) formed by cross-linking cherry tomato powder (CTP) and SA with calcium chloride (CaCl2). Methods: Sausages covered with the biodegradable film were assessed based on the measurement of pH, color (L⋆, a⋆, b⋆), proximate analysis, expressive moisture (EM), texture profile analysis, total plate counts (TPC), violet red bile, and 2-Thiobarbituric acid reactive substances (TBARS) during storage under refrigeration. LFSs wrapped with TSA-film were compared with those wrapped with SA-film and without film (control) during storage at 10℃ for 35 days. Results: The LFSs covered with the mixed film had lower pH, lightness (L⋆), EM%, TBARS, and TPC, but lower yellowness (b⋆) and hardness values than those wrapped with TSA-film alone. Conclusion: Lipid oxidation and microbial growth was retarded in sausages covered with biodegradable films, especially multiple films as compared to single film, thereby resulting in extended shelf-life of the LFSs.

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References

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