EFFECTS OF NISIN AND MODIFIED ATMOSPHERE PACKAGING (MAP) ON THE QUALITY OF EMULSION‐TYPE SAUSAGE

Abstract

ABSTRACTThe aim of this work was to study the effects of nisin (30 ppm) and modified atmosphere packaging (MAP) on the chemical, microbial and sensory properties of emulsion‐type sausage stored under two different atmospheres (%CO2/%N2/%CO/%O2): 39.5/60/0.5/0 and 39.5/20/0.5/40. The samples were stored at 3 ± 1C for 42 days. Microbial count, values of pH, CIE L*, a* and b* color parameters, lipid oxidation, production of nitrosomyoglobin and sensory properties were assessed throughout the storage period. The data showed that nisin was able to reduce the growth of mesophilic, psychrotrophic and lactic acid bacteria. In addition, the MAP did not show any significant effects on microbial growth. However, free O2 MAP, in combination with nisin, reduced the growth of yeast and mold. MAP could produce a stabilized red color and minimize the oxidative reactions in the samples. Packaging conditions had no significant effect on pH and sensory properties.PRACTICAL APPLICATIONSThe results of this study confirmed that nisin can reduce the growth rate of lactic acid bacteria, psychrotrophic and mesophilic bacteria in emulsion‐type sausage, and free O2 MAP, in combination with nisin, inhibits the growth of yeast and mold. The use of 30 ppm nisin, in combination with MAP containing 39.5% CO2 and 0.5% CO gases, can lead to better quality preservation of the emulsion‐type sausages stored at low temperature and can extend their shelf life.