Clove powder supplementation with vacuum packaging on quality attributes and shelf life of chicken sausage
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Abstract
Clove powder is a spice that is often used in the food industry. Cloves are rich in eugenol, which inhibits the growth of bacteria and fungi and reduces the occurrence of free radicals. Therefore, it is used to flavor and extend the shelf life of food. The objective of this study was to investigate the effect of clove powder supplementation combined with vacuum packaging on the storage quality of chicken sausages. The treatments included 3 levels of clove powder: 0, 3.5 and 5 g/kg of chicken sausage under vacuum conditions. The chicken sausages were stored in the refrigerator at 4 °C for 5, 7 and 14 days. Drip loss was determined during storage after 24 and 48 hours. Cooking loss, color and total bacterial count were determined during storage after 5, 7 and 14 days. The results showed that; drip loss and cooking loss were reduced by clove powder supplementation (P < 0.05). The total bacterial count was significantly (P < 0.05) lowest in the group with 5 g/kg after 7 and 14 days of storage. Clove powder was found to extend the shelf life of vacuum sausage products.
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References
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