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| Effect of Chitosan Coating on the Quality of Pasteurized Mutton Sausage during Cold Storage |
| YUAN Chenyang, CAO Yangdong, GAO Hui, LI Jing, LIU Tingting, CHEN Kai, CHEN Xuehong* |
| College of Food Engineering, Xuzhou University of Technology, Xuzhou 221000, China |
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Abstract The effect of chitosan coating on the quality of pasteurized mutton sausage during cold storage was investigated by measuring changes in the color, tenderness, moisture content, thiobarbituric acid reactive substances (TBARs) value, peroxide value (POV), and protein carbonyl and sulfhydryl contents after treatment with 1.5 g/100 mL chitosan. The results showed that chitosan coating could effectively maintain the redness and tenderness of mutton sausage, inhibit the increase of TBARs value and carbonyl content, retard the decrease of moisture and sulfhydryl content during storage time, and inhibit markedly the increase of peroxide value starting from day 60. Thus, coating treatment with 1.5 g/100 mL chitosan could effectively preserve the storage quality of pasteurized mutton sausage.
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2019, Vol. 33 
