Utilization of Dried Garlic Powder and α-Tocopherol to Improve the Shelf-Life of Emulsion-type Sausage during Refrigerated Storage

This study investigated the shelf life of emulsion-type sausages containing garlic powder and/or α-tocopherol during storage at 4oC for 0, 10, 20, and 30 d. Six groups of emulsion-type sausages were included: control (no additives), GP1 (1% garlic powder), GP3 (3% garlic powder), AT100 (100 IU of α-tocopherol/kg of sausage), AT200 (200 IU of α-tocopherol/kg of sausage), and GP1+AT100 (1% garlic powder+100 IU of α-tocopherol/kg of sausage). During storage, the pH, thiobarbituric acid reactive substances, and residual nitrite content were reduced by the addition of garlic powder and/or α-tocopherol relative to the control (p