Improvement in sausage manufacturing process and potential use of selected aromatic plants as their bio preservatives in Benin

Mauricette D. Dévi Gbaguidi; René Gnimabou Degnon; Tétédé Rodrigue Christian Konfo; Brice Kpatinvoh; Farid Baba-Moussa

doi:10.30574/gscbps.2020.11.3.0180

Authors

Mauricette D. Dévi Gbaguidi University of Abomey-Calavi, Polytechnic School of Abomey-Calavi, Laboratory of Study and Research in Applied Chemistry, 01 PO Box: 2009 Cotonou, Benin.
René Gnimabou Degnon University of Abomey-Calavi, Polytechnic School of Abomey-Calavi, Laboratory of Study and Research in Applied Chemistry, 01 PO Box: 2009 Cotonou, Benin.
Tétédé Rodrigue Christian Konfo 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.
Brice Kpatinvoh University of Abomey-Calavi, Polytechnic School of Abomey-Calavi, Laboratory of Study and Research in Applied Chemistry, 01 PO Box: 2009 Cotonou, Benin.
Farid Baba-Moussa Laboratory of Microbiology and Food Technology, Faculty of Science and Technology / University of Abomey-Calavi, ISBA-Cotonou, Benin.

DOI:

https://doi.org/10.30574/gscbps.2020.11.3.0180

Keywords:

Sausage, Processing, Natural preservatives, Essential oils, Benin.

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.

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