Document Type : Original Article
Authors
1
Food Hygiene Department, Animal Health Research Institute, ARC, Egypt
2
Virology Department, Animal Health Research Institute, ARC, Egypt
3
Biochemistry Department, Animal Health Research Institute, ARC, Egypt
4
Food Hygiene Department, Animal health research institute, ARC, Egypt
5
Food Hygiene Dept., Animal Health Research Institute, ARC, Egypt
Abstract
Meat and meat products are highly demanded with especial considerations of safety and health concerns; so, innovative preservation is essential in the acceptability of the meat products for the consumers. This study was conducted to evaluate the effect of carboxy-methyl-cellulose (CMC) fortified with lactoferrin (LF) (5%, 10% and 20%) edible coating in the sensory and microbial quality of home-made sausage. Lactoferrin was added directly on the minced meat; in addition, CMC-LF edible film was used as an external coating on the filled sausage samples. Samples were stored in refrigerator until examination. Results revealed significant enhancement in the overall acceptability of the treated samples with elongation in the shelf-life up to 12th, 15th and 18th days of storage in the treated samples with LF 5%, 10% and 20%, respectively; whereas, control untreated samples showed obvious signs of spoilage after the 6th day of storage. On the same line, microbiological count reductions were recorded revealing LF as a promising functional meat additive applied as an edible coating for improving sausage quality and shelf-life. Furthermore, the antimicrobial effect of LF appeared to be dose-time dependent, where higher concentrations gave more antimicrobial effects. So, usage of LF edible coating technique is recommended to be applied in the meat production for more safe meat products with longer shelf-life, as a low price and easily applied preservative technique.
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