|
Mithushan P1*, Pagthinathan M1, Ravikumar S2, and Vahaful Nisath MF1
1Department of Animal Science, Faculty of Agriculture, Eastern University, Sri Lanka
2Coastal Aquaculture Extension and Monitoring Unit, Batticaloa, Sri Lanka
Abstract
Sausages have high moisture and protein content, making them extremely vulnerable
to microbial deterioration. The antimicrobial qualities of chitosan coating prolong the shelf-life of sausages.
The aim of this present study was to evaluate the effect of 0, 0.25, 0.5 and 1% (w/v) of chitosan coatings on
microbiological, physical and sensory attributes of chicken sausages in cold storage (-10 °C). Chitosan was
extracted from shrimp shell and dissolved in acetic acid to prepare 0.25, 0.5 and 1% of edible chitosan solution
and control (0%). Sausages were coated by dipping in chitosan solutions. To find the best percentage of chitosan
coating, physical, microbiological and sensory attributes were examined during the storage period. A number of
TAB colonies was shown to have increased during the storage; nevertheless, the values were within the acceptable
level (5.00 Log (CFU/g) in 0.25, 0.5 and 1% chitosan treated samples in two weeks of storage. The number of TAB
colonies was not significantly (P>0.05) reduced between the samples treated with 0.25, 0.5 and 1% of chitosan.
Further, values were increased with the chitosan coating, while 1% chitosan-coated sausages had the highest value
for hardness (27.93 N). Similarly, the WHC also increased with the chitosan coating. There was no significant
difference observed (P>0.05) among 0.25, 0.5, and 1.0% of chitosan coating in WHC. pH values improved with the
chitosan coating. Moisture and colour were not significantly (p>0.05) affected by chitosan coating. During storage,
deteriorative changes occurred slowly in coated sausages. 1% chitosan coated sausages had the highest overall
acceptability and maximum scores for odour, colour, taste, appearance and texture on the day 1 and 4th week of
storage. Chitosan coating can be utilized as an edible coating material for the preservation of meat products.
Keywords:
Antimicrobial, Demineralization, Deproteinization, Film coating, Microbial spoilage, Shelf-life
Full Text :
pdf
(540 kb)
* - Corresponding Author
|
