Evaluation of Hesperidin on Sausages Stuffed in a New Modified Casing during Long-Term Storage—A Preliminary Study

The effects of hesperidin and different casings on pH, moisture content, water-holding capacity, total viable count (TVC) sausages stored for 171 days were evaluated by principal component analysis (PCA) discriminant (DA). Sausages stuffed in a modified casing with treatment B (soy lecithin concentration: 1:30, soy oil 2.5%, lactic acid 21 mL/kg NaCl [solid], treated time: 90 min) had significantly lower pH value (6.89 ± 0.01) at d 31 but higher (6.55 0.03) than that control (p < 0.05). Hesperidin plays an important role antimicrobial property renders the A 1:27.5, 1.25%, 19.5 75 stable > 0.05), final TVC 5.03 0.10 log cfu/g. According to PCA results, capacity has positive correlation pH. Moisture content was best discriminator differentiating casings, whilst able discriminate after 138 from other days.