Combined effect of modified atmosphere packaging and addition of rosemary (Rosmarinus officinalis), ascorbic acid, red beet root (Beta vulgaris), and sodium lactate and their mixtures on the stability of fresh pork sausages.
The effects of rosemary, in combination with ascorbic acid, red beet root, and sodium lactate, as well as their mixtures, on the inhibition of both lipid and pigment oxidation of fresh pork sausages packaged in a modified atmosphere were studied. Sausages (240) were packaged in a 80% O2 + 20% CO2 gas mixture and analyzed for CIE a, metmyoglobin, TBARS, psychrotrophic aerobes, and sensory discoloration and off-odor throughout 20 days of storage at 2 +/- 1 degrees C. The mixture of rosemary + ascorbic acid + sodium lactate + red beet root extract extended the shelf life of fresh pork sausages from 8 to 16 days. Results demonstrated that all of the components of the mixture contributed to obtaining the maximum delay in color and/or odor decay, due to a combined inhibitory action on both pigment and lipid oxidation, as well as on microbial growth.
Martínez
Luis
L
Department of Animal Production and Food Science, Laboratory of Food Technology, Faculty of Veterinary Science, University of Zaragoza, C/Miguel Servet 177, 50013 Zaragoza, Spain.
Cilla
Irene
I
Beltrán
José Antonio
JA
Roncalés
Pedro
P
D000818:Animals; D001205:Ascorbic Acid / Q000008:administration & dosage*; D027461:Beta vulgaris; D015169:Colony Count, Microbial; D018857:Food Packaging / Q000379:methods*; D005519:Food Preservation / Q000379:methods; D015227:Lipid Peroxidation; D008461:Meat Products / Q000032:analysis* / Q000382:microbiology; D008786:Metmyoglobin / Q000032:analysis; D018517:Plant Roots; D027542:Rosmarinus; D012677:Sensation; D019354:Sodium Lactate / Q000008:administration & dosage*; D013552:Swine; D013997:Time Factors
D008786:Metmyoglobin; D001205:Ascorbic Acid; D019354:Sodium Lactate