The objectives of this study were to assess 1) optimal temperature and time to kill microorganisms in Mu-Yor sausage. 2) effects of sodium benzoate on color, texture and taste attribute of Mu-Yor sausage. 3) effect of sodium benzoate on shelf life extension of Mu-Yor sausage kept at 32℃ and 4℃ The results obtained revealed that cooking of Mu-Yor sausage in hot water at 75℃ for at least 48 minutes was the optimal temperature and time to reduce the initial microbial load in the product to a standard level and to reach the good physical characteristics. Sensory evaluation was conducted on Mu-Yor sausage added with sodium benzoate at the concentrations of 500-2,000 mg/kg. The results showed no significant changes in color, texture and taste attribute of Mu-Yor sausage (p>0.05). At 32℃, the effect of sodium benzoate at the concentrations of 1,000-2,000 mg/kg on shelf life of the product was better than the ones of 0-500 mg/kg. The former could prolong the age of the product for 1 day whilst the latter had the shelf-life less than 1 day. At 4℃, sodium benzoate at concentrations of 500-2,000 mg/kg gave no advantage on preservation compared with that of the control. However, all samples showed a constant pH level and a slight change in microbial loading through the 62 days of trial. An off odor could be detected at 56 days of chilling time.
