Shelf-life extension of vacuum packed emulsion-type sausage using combination of natural antimicrobials. (October 2019)

• Record Type: Journal Article
• Authors: Khorsandi, Azita; Eskandari, Mohammad Hadi; Aminlari, Mahmoud; Shekarforoush, Seyed Shahram; Golmakani, Mohammad Taghi
• Is Part Of: Food control. Volume 104(2019)
• Page Start: 139
• Page End: 146
• Publication Date: 2019-10
• Subjects: Cinnamon essential oil -- Nisin -- EDTA -- Shelf life -- Emulsion-type sausage; Food -- Quality -- Periodicals; Food -- Analysis -- Periodicals; Food handling -- Periodicals; Food industry and trade -- Quality control -- Periodicals; Aliments -- Industrie et commerce -- Qualité -- Contrôle -- Périodiques; Aliments -- Qualité -- Périodiques; Aliments -- Analyse -- Périodiques; Hygiène alimentaire -- Périodiques; Food -- Analysis; Food handling; Food -- Quality; Periodicals; Electronic journals; 664.07
• DOI: 10.1016/j.foodcont.2019.04.040
• Languages: English
• ISSNs: 0956-7135

Abstract

Abstract: The aim of the present study was to investigate the effect of natural antimicrobials: nisin, cinnamon essential oil (CEO), ethylenediaminetetraacetate (EDTA) and their combinations, on the shelf-life of emulsion-type cooked cured sausage stored under vacuum packaging, at 10 °C for a period of 42 days. The treatments of emulsion-type sausage were as the following: nisin 10 mg/kg (N), cinnamon essential oil 500 mg/kg (C), EDTA 300 mg/kg (E), nisin 10 mg/kg + cinnamon essential oil 500 mg/kg (N + C), EDTA 300 mg/kg + cinnamon essential oil 500 mg/kg (E + C), nisin 10 mg/kg + EDTA 300 mg/kg + cinnamon essential oil 500 mg/kg (N + E + C) and finally control (non-treated) sample. All samples were examined at days 1, 14, 28, 35 and 42 of storage for total count, LAB count, pH, sensory characteristics and objective color. The results showed that nisin and CEO treatments, increased sausages shelf life for 14 and 7 days respectively, whereas N + C and N + E + C treatments were not effective to extend shelf-life more than 7 and 14 days respectively, compared to the control samples. Although the EDTA alone was ineffective in inhibiting growth of LAB and total bacteria, shelf-life of the sausages treated with E + C and N + E were extended from 14 (control samples) to 35 days. This study indicated that combinations of natural antimicrobials were significantly effective on extension of product shelf-life. Highlights: Effect of natural antimicrobials on the shelf-life of cured sausage was evaluated. Nisin and Cinnamon essential oil caused shelf life extension for 14 and 7 days. Their combinations were not effective to extend shelf-life more than 14 days. EDTA alone was inffective to extend sausages shelf-life extending. Combination of EDTA and Cinnamon essential oil caused shelf life extension.