Effect of drying time and gamma-irradiation on microbial and chemical properties of Chinese sausages during storage at 10 ℃

• Main Authors: Mei-Feng Zhong, 鐘美鳳
• Other Authors: Chun-Chin Kuo
• Format: Others
• Language: zh-TW
• Published: 2004
• Online Access: http://ndltd.ncl.edu.tw/handle/79061279235437325273

碩士 === 東海大學 === 食品科學系 === 93 === The experiment has three group of drying 4 hr、8 hr and 12 hr in Chinese sausage, were vacuum-packaged and refrigerated sausage were gamma-irradiation at 0, 5 kGy absorbed dose. Meat samples stored at 10 ℃ for 0, 20, 40 and 60 days. color, lactic acid bacteria, anaerobic bacteria, pH, lipid oxidation, aw, residual nitrite and flavor scores were determined during storage. The water activity of the sausage was reduced by hot-air drying, the indicated numbers of anaerobic and lactic acid bacteria were decreased, combination gamma-irradiated treatment was bacterial microbial decrease significantly (p＜0.05) , Our results showed combination with drying 12 hr (moisture content 35 ﹪) and gamma- irradiation at 5 kGy could completely inhibit lactic bacterial growth. As drying time increased, TBARS and pH value of pork sausage increased, if combination irradiation treatment, indicated that TBARS and pH value were increased sharply (p＜0.05). As drying time increased, residual nitrite value decreased in Chinese sausage, combination gamma-irradiation treatment, residual nitrite value decreased noticeable (p＜0.05). the residual nitrite、aw and pH value decrease but TBARS value increased with increase storage. Irradiated sample had higher (p＜0.05) aw values than the non-irradiated sausage. Color a*value of sausage were significantly decreased after irradiation (p＜0.05), but L* value was unaffected, The flavor scores of irradiation sausage increased as drying time increased, After 60 days of storage, flavor scores in irradiation sausage were higher than in nonirradiated sausage.