Effect of sodium alginate active film incorporating different lotus rhizome root powders on the physicochemical properties and shelf-life of low-fat model sausages

Abstract

Low-fat model sausages (LFMSs) were wrapped in sodium alginate films (SAF) with different lotus rhizome root powders (LRRP) and their effects on the physicochemical properties and shelf-life effects of LFMSs were investigated. Oven-dried LRRP (OD LRRP) at 100 °C had the highest antioxidant activity among all LRRP. The pH values of SAF with 1% freeze-dried LRRP added were increased but decreased with 1% OD LRRP added. The lightness and thickness of the SAF decreased, but redness, yellowness, total color difference, and swelling ratio increased by the addition of LRRP. The antioxidant activity of SAF with 1% OD LRRP (SAFO) added were the best among all treatments. The 2-thiobarbituric acid reactive substances, total bacterial count, and Enterobacteriaceae of LFMSs wrapped in SAFO were decreased. The texture profile of LFMSs wrapped in SAF increased but the expressible moisture decreased. Therefore, LFMSs wrapped in SAFO might retard microbial growth and lipid oxidation during storage.