The effects of nisin on microbial, chemical and sensory properties of emulsion-type sausages stored under vacuum packages

The application of nisin, as one of the most common natural antimicrobial compound, and packaging techniques are effective to extend the shelf-life, preserve the safety and organoleptic characteristics of meat products. In the present study, effect of nisin (30 ppm) on chemical, microbial and sensory properties of emulsion type sausage stored under vacuum packages were investigated. The samples stored for 42 days at 3±1 ºC. One sample from each experiment group was then used every 7 days of storage. Microbial count, pH, CIE L*, a* and b* color parameter, lipid oxidation, production of nitrosomyoglobin and sensory properties were assessed throughout the storage period. The data showed that nisin was able to reduce the growth of mesophilic, psychrotrophic and lactic acid bacteria. But it had not significant effect on pH, color, oxidative reactions, production of nitrosomyoglobin and sensory properties. Therefore, the nisin can lead to better quality preservation of the emulsion type sausages and in extending their shelf life