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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.