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VOL. 11, ISSUE 1 (2026)
Effect of modified atmosphere packaging conditions on the quality of the fibre-rich pork sausages incorporated with natural antioxidant blends
Authors
Mehak Jandyal, O P Malav, Nitin Mehta, Rajesh V Wagh
Abstract
The present investigation examined the combined effect of a plant-based
antioxidant cocktail and modified atmosphere packaging (MAP) on the
refrigerated storage stability of fibre-enriched pork sausages. Sausages were
formulated with a phyto-extract blend (0.30%) comprising Moringa oleifera,
Ribes nigrum, Ampelopsis grossedentata, and Fagopyrum esculentum,
and compared with a control (no antioxidant) and a synthetic antioxidant
treatment (100 ppm BHT). Products were stored under MAP at 4 ± 1 °C and
evaluated periodically for physicochemical traits, lipid oxidation indices,
instrumental colour parameters, microbiological quality and sensory
acceptability. The combined application of MAP and the phyto-extract blend
effectively curtailed lipid oxidation, microbial proliferation, and colour
loss, showing significantly (P < 0.05) better results. Treated sausages
remained microbiologically safe and sensorially acceptable up to 35 days of
refrigerated storage. The findings highlight the potential of combining MAP with
plant-derived antioxidants as a clean-label strategy for extending the
shelf-life of functional pork products.
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Pages:103-108
How to cite this article:
Mehak Jandyal, O P Malav, Nitin Mehta, Rajesh V Wagh "Effect of modified atmosphere packaging conditions on the quality of the fibre-rich pork sausages incorporated with natural antioxidant blends". International Journal of Food Science and Nutrition, Vol 11, Issue 1, 2026, Pages 103-108
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