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Effect of illumination on the display life of fresh pork sausages packaged in modified atmosphere. Influence of the addition of rosemary, ascorbic acid and black pepper
- Martinez, L., Cilla, I., Beltran, J.A., Roncales, P.
- Meat science 2007 v.75 no.3 pp. 443-450
- sausages, ground pork, natural additives, antioxidants, rosemary, ascorbic acid, black pepper, antioxidant activity, lipid peroxidation, food packaging, modified atmosphere packaging, oxygen, carbon dioxide, food storage, storage temperature, storage time, light, fluorescent lighting, meat quality, color, discoloration, sensory evaluation, plate count, psychrophilic bacteria, aerobes
- Pork forelegs were used for manufacturing fresh sausages, treated with different natural antioxidants (rosemary, ascorbic acid and black pepper), packaged in 80% O2 + 20% CO2 atmosphere and displayed at 2 ± 1 °C under different lightings (darkness, standard fluorescent, low-UV colour-balanced lamp and standard fluorescent plus a UV-filter). Two packs for each treatment were opened every 4 days for subsequent analysis of colour CIE L*, a*, b*, TBARS, microbial psychrotrophic aerobes and sensory discolouration and off-odour. Lighting with standard fluorescent was highly deleterious for sausage display life, which fell from 12 to 8 days due mainly to early discolouration. Inserting a UV-filter extended display life to 12 days, while the use of a low-UV lamp was not effective in protecting from discolouration. Addition of rosemary plus ascorbic acid, in the absence of black pepper, retarded discolouration only in sausages illuminated with the UV-filter, reaching a display life of 16 days, equal to that of sausages maintained in the dark.