Shelf-life extension of low salt sausages using HPMC-based films containing nanoparticle rosemary extract

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dc.contributor.authorStokes, Chloeen
dc.contributor.authorKerry, Joseph P.en
dc.contributor.authorO'Sullivan, Maurice G.en
dc.contributor.editorTroy, Declanen
dc.contributor.editorMcDonnell, Ciaraen
dc.contributor.editorHinds, Lauraen
dc.contributor.editorKerry, Josephen
dc.date.accessioned2024-09-17T13:10:50Z
dc.date.available2024-09-17T13:10:50Z
dc.date.issued2017-08-14en
dc.description.abstractThe 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.en
dc.description.statusPeer revieweden
dc.description.versionAccepted Versionen
dc.format.mimetypeapplication/pdfen
dc.identifier.citationStokes, 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_279en
dc.identifier.doihttps://doi.org/10.3920/9789086868605_279en
dc.identifier.endpage627en
dc.identifier.isbn978-90-8686-860-5en
dc.identifier.isbn978-90-8686-313-6en
dc.identifier.startpage626en
dc.identifier.urihttps://hdl.handle.net/10468/16382
dc.language.isoenen
dc.publisherBrillen
dc.relation.ispartof63rd International Congress of Meat Science and Technologyen
dc.rights© 2017, the Authors. Published by Brill. The version of record is available at: https://doi.org/10.3920/9789086868605_279en
dc.subjectSauasagesen
dc.subjectAntimicrobial filmen
dc.subjectHydroxypropyl methylcellulose (HPMC)en
dc.subjectNanoparticle rosemary extracten
dc.subjectEscherichia colien
dc.titleShelf-life extension of low salt sausages using HPMC-based films containing nanoparticle rosemary extracten
dc.typeConference itemen
dc.typeBook chapteren
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