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Effect of Capsicum annuum (Red sweet and Cayenne) and Piper nigrum (black and white) pepper powders on the shelf life of fresh pork sausages packaged in modified atmosphere.

Author(s) : MARTÍNEZ L., CILLA I., BELTRÁN J. A., et al.

Type of article: Article

Summary

In this study, several types of pepper were tested with respect to the shelf life of fresh pork sausages packaged in a modified atmosphere then stored for 16 days at 2°C. Capsicum pepper did not prevent discoloration but inhibited lipid oxidation, whilst piper (black and white) peppers delayed discoloration, inhibited lipid oxidation and delayed the onset of off-odour. All peppers used at the highest concentrations inhibited microbial growth.

Details

  • Original title: Effect of Capsicum annuum (Red sweet and Cayenne) and Piper nigrum (black and white) pepper powders on the shelf life of fresh pork sausages packaged in modified atmosphere.
  • Record ID : 2006-1866
  • Languages: English
  • Source: Ital. J. Food Sci. - vol. 71 - n. 1
  • Publication date: 2006/01

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