Physicochemical properties and shelf-life of low-fat pork sausages wrapped with active film manufactured by sodium alginate and cherry tomato powder

Abstract

Objective: This study was carried out to investigate physicochemical properties, and antioxidant and antimicrobial activities of lowfat sausages (LFSs) covered with sodium alginate (SA) film alone and with powder film (TSAfilm) formed by crosslinking cherry tomato powder (CTP) and SA with calcium chloride (CaCl2). Methods: 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, total plate counts (TPC), violet red bile, and 2Thiobarbituric acid reactive substances (TBARS) during storage under refrigeration. LFSs wrapped with TSAfilm were compared with those wrapped with SAfilm and without film (control) during storage at 10°C for 35 days. Results: The LFSs covered with the mixed film had lower pH, lightness (L*), EM%, TBARS, and TPC, but lower yellowness (b*) and hardness values than those wrapped with TSAfilm alone. Conclusion: 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 shelflife of the LFSs.