在改良气氛下储存的新鲜香肠的保质期。

Shelf life of fresh sausages stored under modified atmospheres.

作者信息

Tremonte P, Sorrentino E, Succi M, Reale A, Maiorano G, Coppola R

机构信息

Dipartimento di Scienze e Tecnologie Agro-alimentari, Ambientali e Microbiologiche, Università degli Studi del Molise, Campobasso, Italy.

出版信息

J Food Prot. 2005 Dec;68(12):2686-92. doi: 10.4315/0362-028x-68.12.2686.

DOI:10.4315/0362-028x-68.12.2686

PMID:16355843

Abstract

The aim of this study was to investigate differences in modified atmosphere packaging (MAP) for the improvement of the shelf life of fresh meat products. Three different conditions for preserving fresh sausages were tested: MAP1 (20% CO2, 70% O2, and 10% N2), MAP2 (40% CO2 and 60% O2), and MAP3 (40% CO2, 30% O2, and 30% N2). Samples from the MAP2 group had fewer spoilage bacteria, stable red color (no change of a* value), and good physical attributes (high water-holding capacity, little loss from cooking, and low shear force needed for cutting) compared with samples from other treatment groups. Thus, high concentrations of CO2 (40%) and O2 (60%) resulted in a longer shelf life for fresh sausages.

摘要

本研究的目的是调查气调包装（MAP）在延长新鲜肉类产品保质期方面的差异。测试了三种不同的保存新鲜香肠的条件：MAP1（20%二氧化碳、70%氧气和10%氮气）、MAP2（40%二氧化碳和60%氧气）和MAP3（40%二氧化碳、30%氧气和30%氮气）。与其他处理组的样品相比，MAP2组的样品腐败细菌较少，红色稳定（a*值无变化），且具有良好的物理特性（高持水能力、烹饪损失小、切割所需剪切力低）。因此，高浓度的二氧化碳（40%）和氧气（60%）可延长新鲜香肠的保质期。