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Asian-Australas J Anim Sci > Accepted Articles
DOI: https://doi.org/10.5713/ajas.20.0132    [Accepted] Published online May 12, 2020.
Physicochemical properties and shelf-life of low-fat pork sausages wrapped with active film manufactured by sodium alginate and cherry tomato powder
Zhuang Zhuang Qiu1  , Koo Bok Chin1,* 
Department of Animal Science, Chonnam National university, Gwangju 61186, Korea
Correspondence:  Koo Bok Chin, Tel: +82-62-530-2121, Fax: +82-62-530-2129, Email: kbchin@chonnam.ac.kr
Received: 26 February 2020   • Revised: 25 April 2020   • Accepted: 6 May 2020
This study was carried out to investigate physicochemical properties, and antioxidant and antimicrobial activities of low-fat sausages (LFSs) covered with sodium alginate (SA) film (SA-film) alone and with powder film (TSA-film) formed by cross-linking cherry tomato powder (CTP) and sodium alginate with calcium chloride (CaCl2).
Sausages covered with the biodegradable film were assessed based on the measurement of pH, color (L*, a*, b*), proximate analysis, expressive moisture (EM), texture profile analysis (TPA), total plate counts (TPC), violet red bile (VRB), and 2-Thiobarbituric acid reactive substances (TBARS) during storage under refrigeration. LFSs wrapped with TSA-film were compared with those wrapped with SA-film and without film (control) during storage at 10oC for 35 days.
The LFSs covered with the mixed film had lower pH, lightness (L*), expressive moisture (EM%), thiobarbituric acid reactive substances (TBARS), and total plate count (TPC), but lower yellowness (b*) and hardness values than those wrapped with TSA-film alone.
Lipid oxidation and microbial growth was retarded in sausages covered with biodegradable films, especially multiple films as compared to single film, thereby resulting in extended shelf-life of the LFSs.
Keywords: Low-fat Sausage; Active Film; Cherry Tomato; Physicochemical Properties

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