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Conte A
Conte A
Italy
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Research Article
Use of Antimicrobial Treatments and Modified Atmosphere to Extend the Shelf Life of Fresh Sausages
Author(s): Gammariello D, Incoronato AL, Conte A and DelNobile MAGammariello D, Incoronato AL, Conte A and DelNobile MA
The application of technologies, dipping treatments and packaging under modified atmosphere conditions, to prolong the shelf life of fresh pork sausages were assessed. The work was divided into two subsequent experimental trials. The first trial was aimed to select the concentration of essential oils. For this purpose, bay with nutmeg oils and fennel with black pepper oils were properly combined to dip of meat according to Two Central Composite Designs (CCD). The second trial was aimed to combine the meat dipping with the optimal concentrations of oils and sodium lactate solution (60%). All samples were packaged under modified atmosphere (MAP: 30% CO2 70% N2). Total Aerobic Bacteria and sensory quality were monitored during the refrigerated storage and the shelf life was calculated as the lowest value between microbiological acceptability limit (MAL) and sensory acceptability limit (S.. View More»
DOI: 10.4172/2157-7110.1000456