The Effect of Edible Coating Enriched With Kaffir Lime Leaf Essential Oil (Citrus hystrix DC) on Beef Sausage Quality During Frozen Storage (-18°±2°C)

The aim of this study was to determine the effect of edible coating enriched with kaffir lime (Citrus hystrix DC) leaves essential oil at various concentration on beef sausage quality during frozen storage (-18°±2°C). The concentration of kaffir lime leaves essential oil enriched in edible coating were varied at 0%; 0.2%; 1.4%. Microbiological, physical and chemical characteristics (TPC, color, TBA, TVB, and pH) were investigated at 0, 1, 2, 3, and 4 months of storage. The result showed that edible coating with the addition of kaffir lime leaves essential oils decreased the microbial growth, TVB value, and TBA value of beef sausage. The color and pH of samples can be stabilized during storage. The selected kaffir lime leaves essential oil concentrations based on microbial, physical, and chemical characteristics of beef sausages during frozen storage at -18°C was 0.2%.