Effects of Penergetic Fresh Wave at Different Levels for Extending the Shelf Life of Sausage

R. Lertpatarakomol; T. Trairatpaiwan; S. Sirimongkolworakul; P. Jaipeng; K. Paditporn; J. Mitchaothai

Effects of Penergetic Fresh Wave at Different Levels for Extending the Shelf Life of Sausage

In: 63rd International Congress of Meat Science and Technology

Authors:

R. Lertpatarakomol

R. Lertpatarakomol ¹Department of Animal Science and Veterinary Basic Science, Mahanakorn University of Technology, Bangkok 10530, Thailand

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T. Trairatpaiwan

T. Trairatpaiwan ¹Department of Animal Science and Veterinary Basic Science, Mahanakorn University of Technology, Bangkok 10530, Thailand

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S. Sirimongkolworakul

S. Sirimongkolworakul ²Department of Pre-Clinic, Mahanakorn University of Technology, Bangkok 10530, Thailand

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P. Jaipeng

P. Jaipeng ³Department of Clinic, Mahanakorn University of Technology, Bangkok 10530, Thailand; rachakris@gmail.com

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K. Paditporn

K. Paditporn ³Department of Clinic, Mahanakorn University of Technology, Bangkok 10530, Thailand; rachakris@gmail.com

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J. Mitchaothai

J. Mitchaothai ³Department of Clinic, Mahanakorn University of Technology, Bangkok 10530, Thailand; rachakris@gmail.com

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Type:: Chapter

Pages:: 414–415

DOI:: https://doi.org/10.3920/9789086868605_183

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The objective of this study was to test the efficiency of Penergetic Fresh Wave for extend the shelf life of sausage during storage times. The experimental design was consisted of 4 treatments as a completely randomized design, which included sausage supplemented with 0.00%, 0.25%, 0.50%, and 1.00% Penergetic Fresh Wave. Samples of each treatment were taken to evaluate pH, purge loss and total bacteria count at 0, 14, 21, 28 and 35 days after processing. At about 35 days, the results showed that Penergetic Fresh Wave slightly decreased (P<0.05) pH and significantly decreased (P<0.05) purge loss and total bacteria count of sausage. Conclusion, Penergetic Fresh Wave can be extended shelf life of sausage up to 35 days of storage times.

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63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

E-Book ISBN:: 9789086868605

Publisher:: Wageningen Academic

Print Publication Date:: 15 Nov 2017

Subjects
- Life Sciences

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Effects of Penergetic Fresh Wave at Different Levels for Extending the Shelf Life of Sausage

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63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

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