Effectiveness of Commercial Organic Acids’ Mixture (AcetolacTM) to Extend the Shelf Life and Enhance the Microbiological Quality of Merguez Sausages

The effect of the addition of organic acids on the shelf life and on the hygienic quality of Merguez sausages was studied. A commercial organic acid; Acetolac consisting of a mixture of sodium lactate (90%) and sodium acetate (10%) was added at different concentrations (0, 5, 10, 15 or 20 g kg super(-1)) to the butter mixture for sausage making. Microbiological enumerations (total aerobic count, coliforms, fecal streptococci, Staphylococcus aureus and sulfite reducing clostridia) along with the pH and Total Volatile Basic nitrogen (TBV-N) were monitored during storage at refrigeration temperature ( similar to 8 degree C) for 15 days. The results showed that the addition of organic acids reduced significantly (p