Improvement in sausage manufacturing process and potential use of selected aromatic plants as their bio preservatives in Benin
1 University of Abomey-Calavi, Polytechnic School of Abomey-Calavi, Laboratory of Study and Research in Applied Chemistry, 01 PO Box: 2009 Cotonou, Benin.
2 National University of Agriculture (UNA), Schools of Science and Techniques for Preservation and Processing of Agricultural Products (ESTCTPA), Food and Bioresources and Human Nutrition Science and Technology Laboratory, PO Box114, Sakété, Benin.
3 Laboratory of Microbiology and Food Technology, Faculty of Science and Technology / University of Abomey-Calavi, ISBA-Cotonou, Benin.
Review Article
GSC Biological and Pharmaceutical Sciences, 2020, 11(03), 166-176.
Article DOI: 10.30574/gscbps.2020.11.3.0180
Publication history:
Received on 13 June 2020; revised on 21 June 2020; accepted on 23 June 2020
Abstract:
Sausages are among the most common processed meat products worldwide. These products have very high water activity and microbial load, which leads to a short shelf life. To improve their quality and increase their shelf life, the food industry uses several chemicals with harmful consequences on health. Recently, research in essential oils has received increased attention from both industrial and academic circles due to a growing interest in green consumerism and the need for alternative techniques to assure quality and safety of perishable foods. In this review, we have summarized studies dedicated to improving the quality and technology of sausage production. Particular emphasis was placed on essential oils.
Keywords:
Sausage; Processing; Natural preservatives; Essential oils; Benin.
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Copyright © 2020 Author(s) retain the copyright of this article. This article is published under the terms of the Creative Commons Attribution Liscense 4.0
