Use of Antimicrobial Treatments and Modified Atmosphere to Extend the Shelf Life of Fresh Sausages

Abstract

The application of technologies, dipping treatments and packaging under modified atmosphere conditions, to prolong the shelf life of fresh pork sausages were assessed. The work was divided into two subsequent experimental trials. The first trial was aimed to select the concentration of essential oils. For this purpose, bay with nutmeg oils and fennel with black pepper oils were properly combined to dip of meat according to Two Central Composite Designs (CCD). The second trial was aimed to combine the meat dipping with the optimal concentrations of oils and sodium lactate solution (60%). All samples were packaged under modified atmosphere (MAP: 30% CO2 70% N2). Total Aerobic Bacteria and sensory quality were monitored during the refrigerated storage and the shelf life was calculated as the lowest value between microbiological acceptability limit (MAL) and sensory acceptability limit (SAL). Results of two steps showed that an increase of sausage shelf life could be obtained combining more technologies. In particular, the shelf life of about 18 days was obtained combining the dipping of meat first in sodium lactate solution then in optimal concentrations of essential oils (1.25% fennel and 2.5% black pepper; 2.5% bay and 1.25% nutmeg), compared to the untreated samples that recorded a shelf life of two days. Practical application: The shelf life extension of fresh meat products like sausages that generally have a short shelf life, represents a challenge for food companies. Short shelf life causes problems to food distribution, increases the food loss with relevant impact also on the environment. Therefore, the use of technological options to be used during processing and packaging could have important economic feedback.