Food Science of Animal Resources (한국축산식품학회지)

Korean Society for Food Science of Animal Resources (한국축산식품학회)
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Gelatin Coating on Quality Attributes of Sausage during Refrigerated Storage

  • Shon, Jin-Han (Daegu Gyeongbuk Institute for Korea Traditional Medicine Industry) ;
  • Eo, Ji-Hyun (Department of Food Science and Technology, Chonnam National University) ;
  • Choi, Yong-Hwa (College of Ecological and Environmental Science, Kyungpook National University)
  • Received : 2011.08.29
  • Accepted : 2011.11.09
  • Published : 2011.12.31
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Abstract

Gelatin-based edible coating was used to reduce the oxidative degradation of low-fat sausages (LFSs) stored at $4^{\circ}C$ for 8 wk under vacuum packaging. The gelatin coating reduced thiobarbituric acid-reactive substances and peroxide value by 21.5 and 26.5%, respectively, compared with the controls. The moisture barrier effect was significantly better for the gelatin coating compared to the control. The gelatin coating reduced moisture loss in sausages by 32.6% over the control. However, the gelatin coating of sausages did not inhibit the growth of either the total plate counts or L. monocytogenes. Data show that gelatin can effectively be used as a natural antioxidative and moisture barrier coating to extend the quality and shelf life of sausages.

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