Shelf-Life Extension of Low Salt Sausages Using Hpmc-Based Films Containing Nanoparticle Rosemary Extract

C. Stokes; J.P. Kerry; M.G. O’Sullivan

Shelf-Life Extension of Low Salt Sausages Using Hpmc-Based Films Containing Nanoparticle Rosemary Extract

In: 63rd International Congress of Meat Science and Technology

Authors:

C. Stokes

C. Stokes The Food Packaging Group, School of Food and Nutritional Sciences, University College Cork, Ireland; maurice.osullivan@ucc.ie

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J.P. Kerry

J.P. Kerry The Food Packaging Group, School of Food and Nutritional Sciences, University College Cork, Ireland; maurice.osullivan@ucc.ie

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, and

M.G. O’Sullivan

M.G. O’Sullivan The Food Packaging Group, School of Food and Nutritional Sciences, University College Cork, Ireland; maurice.osullivan@ucc.ie

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Type:: Chapter

Pages:: 626–627

DOI:: https://doi.org/10.3920/9789086868605_279

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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.

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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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Shelf-Life Extension of Low Salt Sausages Using Hpmc-Based Films Containing Nanoparticle Rosemary Extract

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63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

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