Changes in the quality of sliced mortadella sausages prepared using chitosan

Abstract

AbstractThis study aimed to evaluate the changes in the quality of mortadella sausages with different concentrations of chitosan during the cold storage period. The mortadella was prepared using 0, 1, 2, and 3% chitosan. It was then sliced, vacuum packed and stored at 4°C for a period of 60 days. During the storage period pH, water activity, oxy‐reduction potential, residual nitrite, and degree of oxidation were evaluated. In addition, the development of coagulase‐positive staphylococci, Salmonella spp., Clostridium reducing sulfite, coliforms, psychrotrophic microorganisms, mold, and yeast as well as lactic acid bacteria were analyzed. Sensorial analyzes to characterize mortadella were performed using the check‐all‐that‐apply (CATA) method. Mortadella prepared with chitosan presented technological feasibility, an antimicrobial and antioxidant activity, sensory acceptance, and in addition it is a source of fibers.Practical ApplicationsMortadella is a meat product consumed in many countries, however, it is food that needs to improve its image for the consumer, mainly because it is rich in fat, salt, and synthetic additives. Chitosan is a natural polysaccharide that has been studied as a functional ingredient in foods, possessing antioxidant, and antimicrobial characteristics. The addition of chitosan to mortadella can improve the quality of the product and provide the consumer a meat product with nutritional benefits and greater stability and shelf life.