Cegielska-Radziejewska Renata, Pikul Jan
Department of Food Science e and Technology, Cieszkowski Agricultural University of Poznań, Wojska Polskiego 31, 60-624 Poznań, Poland.
J Food Prot. 2004 Mar;67(3):601-6. doi: 10.4315/0362-028x-67.3.601.
The aim of this study was to determine the effect of sodium lactate addition on shelf-life extension of sliced poultry sausage packaged both in air and nitrogen atmospheres and stored in refrigerated conditions. Basic chemical composition, pH, and malonaldehyde content were assayed and color measurement using the reflection method was carried out. Microbiological examination consisted of determination of total number of aerobic psychrotrophic bacteria and number of lactic acid bacteria. Sensory evaluation of products was performed. Microbiological and sensory quality of sliced poultry meat sausage was dependent on the addition during production of sodium lactate and the composition of gases (air or nitrogen) used in packaging. Slices of poultry sausage with 1% as well as 2% of sodium lactate maintained their initial quality of evaluated sensory attributes longer, irrespective of the applied gases. Sodium lactate inhibited growth of aerobic psychrotrophic bacteria and lactic acid bacteria during refrigerated storage. Sodium lactate also inhibited the formation of malonaldehyde in sliced poultry sausage during refrigerated storage. The effectiveness of this process depended on the concentration of sodium lactate addition. It was concluded that 1% as well as 2% addition of sodium lactate could extend the shelf life of sliced poultry sausage packaged in air atmosphere and stored at 5 to 7 degrees C by 3 or 4 times, respectively. Sliced poultry sausage treated with 2% sodium lactate packed in nitrogen had the longest (35-day) shelf life. This was a sevenfold increase in the shelf life of sliced poultry sausage compared with the control.
本研究的目的是确定添加乳酸钠对包装在空气和氮气环境中并冷藏保存的切片禽肉香肠保质期延长的影响。测定了基本化学成分、pH值和丙二醛含量，并采用反射法进行了颜色测量。微生物学检测包括需氧嗜冷菌总数和乳酸菌数量的测定。对产品进行了感官评价。切片禽肉香肠的微生物学和感官质量取决于生产过程中乳酸钠的添加量以及包装中使用的气体成分（空气或氮气）。添加1%和2%乳酸钠的禽肉香肠切片，无论使用何种气体，其初始感官属性质量保持的时间更长。乳酸钠在冷藏储存期间抑制了需氧嗜冷菌和乳酸菌的生长。乳酸钠还抑制了冷藏储存期间切片禽肉香肠中丙二醛的形成。该过程的有效性取决于乳酸钠的添加浓度。得出的结论是，添加1%和2%的乳酸钠可分别将包装在空气环境中并在5至7摄氏度下储存的切片禽肉香肠的保质期延长3倍或4倍。用2%乳酸钠处理并包装在氮气中的切片禽肉香肠保质期最长（35天）。与对照相比，这使切片禽肉香肠的保质期延长了7倍。
