Effect of rosemary extract, chitosan and α-tocopherol on microbiological parameters and lipid oxidation of fresh pork sausages stored at 4°C.

The effect of rosemary extract, chitosan and α-tocopherol, added individually or in combination, on microbiological parameters and lipid oxidation of fresh pork sausages stored for 20days at 4°C was investigated. Microbiological determinations included the enumeration of Enterobacteriaceae, Pseudomonas spp., total viable count, yeasts and moulds and lactic acid bacteria, while pH values were also determined.