Title:
EFFECT OF MODIFIED ATMOSPHERE PACKAGING AND STARTER CULTURES ON THE QUALITY AND SHELF LIFE OF HORSE MEAT SAUSAGE

Authors:
Sabrine EL ADAB*, Souad GOIEID, Asma TEKIKI, Olfa BEN MOUSSA, Mouna BOULARES, Saida BELGAIED, Mnasser HASSOUNA, Tunisia

Abstract:

The effect of modified atmosphere packaging and mixed starter cultures on the quality and shelf-life of sausage were examined. Sausages were packaged under varying modified atmosphere conditions (60% CO2/40% N2; 40% CO2/60% N2) and stored at 4 °C for 28 days. The results showed that storage time affected all parameters whereas no significant differences were observed among packaging conditions and inoculated sausages. Inhibition effect of CO2 concentration on the evolution of harmful microorganisms was seen. The shelf life of control sausage was 21 days, while for the other type of sausages; this shelf life would be more than 28 days.