Undergraduate Research Examines Natural Ingredients in Food Preservation 

McNeese State University students Amara Roberson, freshman, and Blake Milton, senior, presented a research project recently at the undergraduate research symposium. The research they’ve conducted examines the trend in food science of using natural ingredients to preserve sausage opposed to food additives.  

They pair conducted several studies on which compounds can preserve fresh sausage while maintaining the same taste and texture. They discovered that catechin, like EGCG (epigallocatechin gallate), can be used in meat products. These powders act as powerful antioxidants and antimicrobial agents, providing several key benefits to consumers and helping the meat industry produce new products as well.  

“At this time, consumers are focusing more on healthy food and trying to avoid processed food. Especially in Louisiana, we eat a lot of sausage, so we want to create a clean sausage by using only natural ingredients and improving shelf life,” explains Milton.  

“Normally, fresh sausage has a short shelf life of about one to two days before needing to be used if kept in the refrigerator. This is important because uncooked sausage retains high moisture levels and fat, making it highly perishable. However, this project shows that incorporating green tea powder in fresh sausage can extend shelf life to at least 12 days in the refrigerator,” says Roberson.  

Milton, an agricultural sciences major with a concentration in food technology, was offered this opportunity after taking two classes with Dr. Wannee Tangkham, professor of nutrition and food science, where she noticed his interest in how food affects the world. Roberson, a food technology major, found this opportunity by expressing her interest in wanting fresh and more natural foods.  

“This research helps me gain hands-on experience in several fields, including how to make sausage from scratch while using the skill of food safety to find out how many microorganisms can occur in the present sausage,” says Milton, from LeCompte. “I also enjoy learning how to preserve and control this product. These skills will help me in my future career, where I want to join the USDA and the meat industry.” 

Roberson, from DeRidder, also has aspirations of joining the USDA and meat industry. 

“My future plans include going into data research and testing to help make our everyday food better and healthier.” 

Milton chose to attend McNeese because it was the only school he investigated that offered food technology as a major that wasn’t just culinary-related. He says the experiences he’s had while at McNeese tells him he made the right decision. Roberson chose McNeese because it feels like home and has programs in which she will use to succeed in future careers.  

Milton recommends students look for research opportunities, “Make friends with your professors because they have a lot of good connections. The internet is also extremely helpful, and you can use it to your advantage to connect with people like through LinkedIn.” 

“The entire process of this research is eye-opening and informative. I never knew that two common things we use could help preserve food without all of the additives,” expressed Roberson.