title: A chitosan-based coating with or without clove oil extends the shelf life of cooked pork sausages in refrigerated storage.
abstract: 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°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.
authors.affiliation: Department of Food Technology, Faculty of Science and Industrial Technology, Prince of Songkla University, Surat Thani campus, Muang, Surat Thani 84000, Thailand. Electronic address: somwang.s@psu.ac.th.
authors.forename: Somwang
authors.initials: S
authors.lastname: Lekjing
mesh_terms: D000818:Animals; D055598:Chemical Phenomena; D048271:Chitosan / Q000009:adverse effects / Q000737:chemistry*; D045783:Clove Oil / Q000009:adverse effects / Q000737:chemistry*; D003296:Cooking; D057140:Fast Foods / Q000032:analysis* / Q000382:microbiology; D005519:Food Preservation; D063427:Food Quality; D061353:Food Storage; D006090:Gram-Negative Bacteria / Q000254:growth & development / Q000302:isolation & purification; D006094:Gram-Positive Bacteria / Q000254:growth & development / Q000302:isolation & purification; D006801:Humans; D006863:Hydrogen-Ion Concentration; D015227:Lipid Peroxidation; D015416:Maillard Reaction; D008461:Meat Products / Q000032:analysis* / Q000382:microbiology; D050296:Microbial Viability; D012034:Refrigeration; D012677:Sensation; D013499:Surface Properties; D034421:Sus scrofa; D013785:Thailand
chemical_list: D045783:Clove Oil; D048271:Chitosan
keywords: Chitosan; Clove oil; Cooked pork sausage; Refrigerated storage; Shelf life extension