Abstract:
Sausages have high moisture and protein content, making them extremely vulnerable to microbial deterioration.
The antimicrobial qualities of chitosan coating prolong the shelf-life of sausages. The aim of this present study was
to evaluate the effect of 0, 0.25, 0.5 and 1% (w/v) of chitosan coatings on microbiological, physical and sensory
attributes of chicken sausages in cold storage (-10 °C). Chitosan was extracted from shrimp shell and dissolved in
acetic acid to prepare 0.25, 0.5 and 1% of edible chitosan solution and control (0%). Sausages were coated by
dipping in chitosan solutions. To find the best percentage of chitosan coating, physical, microbiological and
sensory attributes were examined during the storage period. A number of TAB colonies was shown to have
increased during the storage; nevertheless, the values were within the acceptable level (5.00 Log (CFU/g) in 0.25,
0.5 and 1% chitosan treated samples in two weeks of storage. The number of TAB colonies was not significantly
(P>0.05) reduced between the samples treated with 0.25, 0.5 and 1% of chitosan. Further, hardness values were
increased with the chitosan coating, while 1% chitosan-coated sausages had the highest value for hardness (27.93
N). Similarly, the WHC also increased with the chitosan coating. There was no significant difference observed
(P>0.05) among 0.25, 0.5, and 1.0% of chitosan coating in WHC. pH values improved with the chitosan coating.
Moisture and colour were not significantly (p>0.05) affected by chitosan coating. During storage, deteriorative
changes occurred slowly in coated sausages. 1% chitosan coated sausages had the highest overall acceptability and
maximum scores for odour, colour, taste, appearance and texture on the day 1 and 4th week of storage. Chitosan
coating can be utilized as an edible coating material for the preservation of meat products.
