Physicochemical properties and shelf-life of low-fat pork sausages wrapped with active film manufactured by sodium alginate and cherry tomato powder.
Zhuang Zhuang QiuKoo Bok Chin
Published in: Asian-Australasian journal of animal sciences (2020)
Lipid oxidation and microbial growth was retarded in sausages covered with biodegradable films, especially multiple films as compared to single film, thereby resulting in extended shelf-life of the LFSs.