Effect of chitosan-based coating with Dimocarpus longan var. obtusus seed extract on the quality of chicken sausage during refrigerated storage

Name: Sojirat Namwicha

Address: Chonburi. 20110. Thailand

Organization : Department of Food Science and Technology. Faculty of Science and Technology. Rajamangala University of Technology Tawan-ok

Name: Tassaneya Kedkaew

Address: Chonburi. 20110. Thailand

Organization : Department of Food Science and Technology. Faculty of Science and Technology. Rajamangala University of Technology Tawan-ok

Name: Viriya Nitteranon

Address: Chonburi. 20110. Thailand

Organization : Department of Food Science and Technology. Faculty of Science and Technology. Rajamangala University of Technology Tawan-ok

Email : nitteranon@gmail.com

keyword: Chitosan

Abstract: Meat spoilage is one of the main causes of quality changes in meat products. The use of natural compounds as antioxidants in food products is considerable interest for consumers in the recent years. This study aimed to determine the effect of chitosan coating incorporated with Lumyai Thao (LT) (Dimocarpus longan var. obtusus) seed extract on the quality of chicken sausages stored at 4°C for 17 days. Chicken sausages were prepared for 5 different treatments: untreated (control), coating with 2% chitosan (CH), 2% chitosan and butylated hydroxyanisole (CH+BHA), 2% chitosan and 0.1% LT seed extract (CH+0.1 LT), and 2% chitosan and 0.2% LT seed extract (CH+0.2 LT). Lipid oxidation, physicochemical, microbiological and sensory properties were investigated in all samples. The results indicated that CH+0.2 LT seed extract could decrease peroxide value (PV) and thiobarbituric acid-reactive substances (TBARS) value in chicken sausage (P0.05). pH of all samples was decreased throughout the storage while Aw values did not change in all samples. a* and b* values were decreased in all samples. However, CH+ 0.1 LT and CH+0.2 LT treated chicken sausages could retard the color change as compared to untreated sample. Microbiological studies have been shown that CH+0.1 LT, CH+0.2 LT and CH+BHA could extend shelf-life of chicken sausages for 7 days when compared to the control group. Sensory analysis using 9-point hedonic scale found that chicken sausages coated with chitosan and LT seed extract were accepted as compared to control. Results suggest that LT seed extract might be used as food preservative in chicken sausages.

Rajamangala University of Technology Lanna. Library

Address: CHIANGMAI

Email: library@rmutl.ac.th

Created: 2019

Modified: 2019-10-15

Issued: 2019-10-11

บทความ/Article

application/pdf

BibliograpyCitation : Book of Proceeding The 10th Rajamangala University of Technology international conference (July,2019), p.112-122

eng

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