Combined Effect of Modified Atmosphere Packaging and Addition of Rosemary (Rosmarinus officinalis), Ascorbic Acid, Red Beet Root (Beta vulgaris), and Sodium Lactate and Their Mixtures on the Stability of Fresh Pork Sausages

• Published in: Journal of agricultural and food chemistry Vol. 54; no. 13; pp. 4674 - 4680
• Main Authors: Martínez, Luis, Cilla, Irene, Beltrán, José Antonio, Roncalés, Pedro
• Format: Journal Article
• Language: English
• Published: Washington, DC American Chemical Society 28.06.2006
• Subjects: Animals; antioxidant activity; antioxidants; ascorbic acid; Ascorbic Acid - administration & dosage; bacterial contamination; beets; Beta vulgaris; Biological and medical sciences; Colony Count, Microbial; food additives; food contamination; Food industries; Food Packaging - methods; Food Preservation - methods; Fundamental and applied biological sciences. Psychology; General aspects; Handling, storage, packaging, transport; lactates; Lipid Peroxidation; lipids; Meat and meat product industries; Meat Products - analysis; Meat Products - microbiology; Metmyoglobin - analysis; modified atmosphere packaging; off odors; pigments; plant extracts; Plant Roots; pork; psychrotrophic bacteria; rosemary; Rosmarinus; sausages; Sensation; shelf life; sodium lactate; Sodium Lactate - administration & dosage; storage quality; Swine; Time Factors; Beta vulgaris var. conditiva; Ascorbic acid; Vitamin; Meat product; Pork product; sodium lactate; Red beet; rosemary (Rosmarinus officinalis); Mixture; Dicotyledones; Quality; Angiospermae; Rosmarinus officinalis; Conditioning; Modified atmosphere; red beet root (Beta vulgaris); Addition; Sausage; Stability; Spice; Beta vulgaris; Chenopodiaceae; modified atmosphere packaging; Lactates; Fresh sausage; Sodium; Labiatae; Packaging; Rosemary; Spermatophyta; Pork
• ISSN: 0021-8561; 1520-5118
• DOI: 10.1021/jf060060+

The effects of rosemary, in combination with ascorbic acid, red beet root, and sodium lactate, as well as their mixtures, on the inhibition of both lipid and pigment oxidation of fresh pork sausages packaged in a modified atmosphere were studied. Sausages (240) were packaged in a 80% O2 + 20% CO2 gas mixture and analyzed for CIE a*, metmyoglobin, TBARS, psychrotrophic aerobes, and sensory discoloration and off-odor throughout 20 days of storage at 2 ± 1 °C. The mixture of rosemary + ascorbic acid + sodium lactate + red beet root extract extended the shelf life of fresh pork sausages from 8 to 16 days. Results demonstrated that all of the components of the mixture contributed to obtaining the maximum delay in color and/or odor decay, due to a combined inhibitory action on both pigment and lipid oxidation, as well as on microbial growth. Keywords: Fresh sausage; modified atmosphere packaging; rosemary (Rosmarinus officinalis); red beet root (Beta vulgaris); sodium lactate