Effect of sodium lactate and gamma-irradiation on microbial and chemical properties of Chinese sausages during storage at 25 ℃

• Main Authors: Hui-Lien Chen, 陳慧蓮
• Other Authors: Chun-Chin Kuo
• Format: Others
• Language: zh-TW
• Published: 2002
• Online Access: http://ndltd.ncl.edu.tw/handle/68030829796815420094

碩士 === 東海大學 === 食品科學系 === 90 === The experiment has two group of add sodium lactate and without sodium lactate in Chinese sausage, each group irradiated （0, 3 and 5 kGy）during storage at 25℃. The purpose of effect of sodium lactate and gamma-irradiation on（1）microbial and chemical properties of Chinese sausages.（2）E. coli O157：H7 and Staphylococcus aureus. Gamma-irradiation（3 and 5 kGy）has inhibition for E. coli O157：H7 and S. aureus, but add sodium lactate has inhibition in Chinese sausages better than without sodium lactate. Lightness of Chinese sausages（Hunter L-value）increased with the increase of gamma-irradiation but storage time hunter L-values has lower. Hunter a-values and b-vlaues of Chinese sausage decreased with the increase of gamma-irradiation. Sodium lactate or gamma-irradiation inhibit growth of lactic acid bacteria, anaerobic bacteria and coliform, and delay pH values decreased of Chinese sausage during storage time. TBA values of Chinese sausages increased with the increase of gamma-irradiation and add sodium lactate in Chinese sausages better than without sodium lactate. Water activity of Chinese sausages decreased with sodium lactate. Residual nitrite sodium of Chinese sausages decreased with the increase of gamma-irradiation and add sodium lactate in Chinese sausages better than without sodium lactate. However, add or without sodium lactate of Chinese sausage with gamma-irradiation（3 or 5 kGy）that texture, flavor and overall acceptability scores better than the control group, but red color of each group（0、3及5 kGy）has no significant effects.