Use of Antimicrobial Treatments and Modified Atmosphere to Extend theShelf Life of Fresh Sausages

摘要: The application of technologies, dipping treatments and packaging under modified atmosphere conditions, to prolong the shelf life fresh pork sausages were assessed. work was divided into two subsequent experimental trials. first trial aimed select concentration essential oils. For this purpose, bay with nutmeg oils fennel black pepper properly combined dip meat according Two Central Composite Designs (CCD). second combine optimal concentrations sodium lactate solution (60%). All samples packaged (MAP: 30% CO2 70% N2). Total Aerobic Bacteria sensory quality monitored during refrigerated storage calculated as lowest value between microbiological acceptability limit (MAL) (SAL). Results steps showed that an increase sausage could be obtained combining more technologies. In particular, about 18 days in then (1.25% 2.5% pepper; 1.25% nutmeg), compared untreated recorded a days. Practical application: extension products like generally have short life, represents challenge for food companies. Short causes problems distribution, increases loss relevant impact also on environment. Therefore, use technological options used processing important economic feedback.