Tags

Type your tag names separated by a space and hit enter

A chitosan-based coating with or without clove oil extends the shelf life of cooked pork sausages in refrigerated storage.
Meat Sci. 2016 Jan; 111:192-7.MS

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.

Links

Publisher Full Text (DOI)

Authors+Show Affiliations

Lekjing S
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.

MeSH

AnimalsChemical PhenomenaChitosanClove OilCookingFast FoodsFood PreservationFood QualityFood StorageGram-Negative BacteriaGram-Positive BacteriaHumansHydrogen-Ion ConcentrationLipid PeroxidationMaillard ReactionMeat ProductsMicrobial ViabilityRefrigerationSensationSurface PropertiesSus scrofaThailand

Pub Type(s)

Comparative Study
Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

26473294

Citation

Lekjing, Somwang. "A Chitosan-based Coating With or Without Clove Oil Extends the Shelf Life of Cooked Pork Sausages in Refrigerated Storage." Meat Science, vol. 111, 2016, pp. 192-7.
Lekjing S. A chitosan-based coating with or without clove oil extends the shelf life of cooked pork sausages in refrigerated storage. Meat Sci. 2016;111:192-7.
Lekjing, S. (2016). A chitosan-based coating with or without clove oil extends the shelf life of cooked pork sausages in refrigerated storage. Meat Science, 111, 192-7. https://doi.org/10.1016/j.meatsci.2015.10.003
Lekjing S. A Chitosan-based Coating With or Without Clove Oil Extends the Shelf Life of Cooked Pork Sausages in Refrigerated Storage. Meat Sci. 2016;111:192-7. PubMed PMID: 26473294.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - A chitosan-based coating with or without clove oil extends the shelf life of cooked pork sausages in refrigerated storage. A1 - Lekjing,Somwang, Y1 - 2015/10/09/ PY - 2015/01/26/received PY - 2015/07/03/revised PY - 2015/10/07/accepted PY - 2015/10/17/entrez PY - 2015/10/17/pubmed PY - 2016/9/7/medline KW - Chitosan KW - Clove oil KW - Cooked pork sausage KW - Refrigerated storage KW - Shelf life extension SP - 192 EP - 7 JF - Meat science JO - Meat Sci VL - 111 N2 - 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. SN - 1873-4138 UR - https://www.unboundmedicine.com/medline/citation/26473294/A_chitosan_based_coating_with_or_without_clove_oil_extends_the_shelf_life_of_cooked_pork_sausages_in_refrigerated_storage_ DB - PRIME DP - Unbound Medicine ER -