Investigation of the Effects of Modified Atmosphere Packaging and Additives on the Quality Characteristics of Reduced-Fat Chinese-Style Sausage

• Main Authors: Shu-Ni Lin, 林淑妮
• Other Authors: Kuo-Wei Lin
• Format: Others
• Language: zh-TW
• Published: 2000
• Online Access: http://ndltd.ncl.edu.tw/handle/87189561923916265854

碩士 === 靜宜大學 === 食品營養學系 === 88 === Abstract Physicochemical characteristics and storage stability of reduced-fat Chinese-style sausage were conducted in two separate experiments. First experiment was to evaluate the effect of modified atmosphere packaging (vacuum, VAC; 100% CO2, C100; 80% CO2/20% N2, C80; 20% CO2/80% N2, C20 and 100% N2, N2) on the quality properties of reduced-fat Chinese-style sausage. Results showed that TBA value of all treatments, except for VAC, slightly increased during refrigerated storage indicating that VAC is an effective packaging method for inhibition of lipid oxidation. The pH value among treatments decreased with increasing time and VAC had the highest pH value at any storage period. C80 and C100 had similar and lower pH values during storage period resulted from dissolution of CO2 into sausage. Results from microbial analysis demonstrated that total plate count, total anaerobic count, psychrotrophic count and lactic acid bacteria gradually increased as storage time increased, and N2 was the lowest in all bacterial counts and C80 being the highest. From the standpoint of physicochemical and microbiological characteristics, reduced-fat Chinese-style sausage subject to vacuum packaging appears to result in better quality. Second experiment was composed of the incorporation of 3.0% sodium lactate (SL), 0.2% trisodium phosphate (TSP) or 0.2% potassium sorbate (KS) comparing with the control (CONT) for physicochemical properties and storage stability of reduced-fat Chinese-style sausage. Water activity among treatments decreased with increasing storage time with the SL being the lowest. No significant differences were noted for water-holding capacity of all treatments. The pH value of all treatments decreased as storage time increased with TSP being the highest at any period due to higher alkalinity. All treatments showed increasing trends in TBA value along with storage period, but TBA values were all less than 0.5 (mg malonaldehyde/ kg) at the end of 12-week storage. VBN values were significantly increased with increasing storage period, and TSP was higher in VBN than others. Generally, SL had higher microbial counts than other treatments; nevertheless, all treatments had bacterial counts less than 107 CFU/g. In conclusion, reduced-fat Chinese-style sausage containing 3.0% sodium lactate results in better quality in terms of physicochemical and microbial characteristics.