title: Effect of illumination on the display life of fresh pork sausages packaged in modified atmosphere. Influence of the addition of rosemary, ascorbic acid and black pepper.
abstract: Pork forelegs were used for manufacturing fresh sausages, treated with different natural antioxidants (rosemary, ascorbic acid and black pepper), packaged in 80% O(2)+20% CO(2) atmosphere and displayed at 2±1°C under different lightings (darkness, standard fluorescent, low-UV colour-balanced lamp and standard fluorescent plus a UV-filter). Two packs for each treatment were opened every 4 days for subsequent analysis of colour CIE L(∗), a(∗), b(∗), TBARS, microbial psychrotrophic aerobes and sensory discolouration and off-odour. Lighting with standard fluorescent was highly deleterious for sausage display life, which fell from 12 to 8 days due mainly to early discolouration. Inserting a UV-filter extended display life to 12 days, while the use of a low-UV lamp was not effective in protecting from discolouration. Addition of rosemary plus ascorbic acid, in the absence of black pepper, retarded discolouration only in sausages illuminated with the UV-filter, reaching a display life of 16 days, equal to that of sausages maintained in the dark.
authors: 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.
authors: Luis
authors: L
authors: Martínez
authors: Irene
authors: I
authors: Cilla
authors: José Antonio
authors: JA
authors: Beltrán
authors: Pedro
authors: P
authors: Roncalés