Effects of edible chitosan coating on Harbin red sausage storage stability at room temperature

The effects of edible chitosan (CTS) coatings (0, 1, 2, and 3%) on Harbin red sausage storage stability at room temperature compared to vacuum packaging are discussed. The pH, moisture and L* of sausages decreased gradually, while the a*, TBARS, total aerobic bacteria (TAB) and lactic acid bacteria (LAB) increased significantly (P < 0.05) with the prolongation of storage time. In the same storage time, the storage stability was improved with the increase in the concentration of edible CTS coating, but there was no significant difference between 2% and 3% (P > 0.05). Although vacuum packaging can effectively maintain colour, moisture and reduce lipid oxidation, 2% CTS is outstanding in sustaining storage stability (pH and water distribution) and inhibition of microbial growth (TAB and LAB). In addition, no significant difference was observed between CTS coating and vacuum packaging on aroma and flavour (P > 0.05). In conclusion, CTS coating as edible packaging material can be used in meat products preservation.