Shelf-life extension of low salt sausages using HPMC-based films containing nanoparticle rosemary extract
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Accepted Version
Date
2017-08-14
Authors
Stokes, Chloe
Kerry, Joseph P.
O'Sullivan, Maurice G.
Journal Title
Journal ISSN
Volume Title
Publisher
Brill
Published Version
Abstract
The objective of this study was to evaluate the shelf life of fresh sausages when packaged in an antimicrobial film manufactured using hydroxypropyl methylcellulose (HPMC) and commercially-sourced nanoparticle rosemary extract. The sausage samples were also inoculated with Escherichia coli and stored at 4°C to examine the antimicrobial activity of the antimicrobial film further. Results from this work demonstrated that the 0.5% Rosemary film performed better than no film and control film treatment.
Description
Keywords
Sauasages , Antimicrobial film , Hydroxypropyl methylcellulose (HPMC) , Nanoparticle rosemary extract , Escherichia coli
Citation
Stokes, C., Kerry, J. P. and O’Sullivan, M.G. (2017) 'Shelf-life extension of low salt sausages using HPMC-based films containing nanoparticle rosemary extract', in Troy, D., McDonnell, C., Hinds, L. and Kerry, J. (eds.) 63rd International Congress of Meat Science and Technology, pp. 626-627. https://doi.org/10.3920/9789086868605_279
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Copyright
© 2017, the Authors. Published by Brill. The version of record is available at: https://doi.org/10.3920/9789086868605_279