Evaluation of physicochemical properties and shelf life of regular‐fat model sausages by wrapping with sodium alginate active film containing different levels and drying method of lotus rhizome root powder

The objective of this study was to investigate shelf life effect of regular-fat model sausages (RFMSs) wrapped with sodium alginate films (SAFs) containing 1% dried lotus rhizome root powder (LRRP) with different drying methods. After SAF wrapping, the pH, moisture content, and expressible moisture of RFMSs were decreased, but the crude protein and fat contents tended to increase. One percent oven-dried LRRP was added to SAFs to make the SAFO, and its wrapping decreased total bacterial counts in RFMSs on day 21 and day 35. The microbial counts of Enterobacteriaceae of RFMSs wrapped with SAFO were lower than those of control RFMSs from day 28 to day 35. RFMSs wrapped with SAFs containing LRRP had higher chewiness and cohesiveness than those of control RFMSs (p < .05). Therefore, SAFO wrapping can retard microbial growth and prolong the shelf life of RFMSs since SAFs prevented microbial growth and LRRP had an antimicrobial activity. Novelty impact statement This study evaluated the effect of sodium alginate film containing different levels of dried lotus rhizome root powders (LRRP) on product quality and shelf life of regular-fat model sausages (RFMSs). Sodium alginate film combined with 1% oven-dried LRRP inhibited the growth of microorganisms in RFMSs, thereby prolonging the shelf life. This might be useful for meat industries to reduce cost by preventing product loss during refrigerated storage.