A study of Mu Yor sausage wraps using chitosan films incorporating garlic oil, lemon grass oil and galangal oil

Chitosan films with spice oil were produced and determined their properties. Their application was to replace the plastic wrapping of meat products. The obtained chitosan films were transparent and elastic. The elongation and water vapor permeability were low (0.82-4.94% and 12.30-23.70 g.mm/m².d.kPa, respectively). The tensile strength was similar to those of plastic films. The spice oils affected film surface significantly. After cooking, Mu Yor sausages were kept in a room temperature (25-27°C) and a refrigerate temperature (5-8°C), it was found that the number of microorganisms in Mu Yor sausage of chitosan wrappings were lower than plastic wrapping at room temperature but they were opposite at refrigerate temperature. All treatments could be kept safely 2 days in room temperature and 35 refrigerate temperature ( 6 log CFU/g). Chitosan films can be one alternative material for food preservation. It is possible to reduce the use of preservatives and plastic. Moreover, Mu Yor sausage wrapped with chitosan film was accepted by consumers.