Laury Angela, Sebranek Joseph G
Department of Animal Science, Iowa State University, Ames, Iowa 50011, USA.
J Food Prot. 2007 Apr;70(4):937-42. doi: 10.4315/0362-028x-70.4.937.
Fresh pre- and postrigor pork sausage patties were manufactured in the Iowa State University Meat Laboratory and packaged either in modified atmosphere (MAP) with 0.4% carbon monoxide (CO) and 99.6% carbon dioxide (CO2) or on foam trays overwrapped with oxygen-permeable film (OW). Packages were stored at 2 to 40C under fluorescent lights for up to 31 days. Aerobic, anaerobic, and psychrotrophic plate counts, raw and cooked color, purge, and lipid oxidation were measured during storage. Results indicated that both pork sausage products in MAP had lower aerobic and psychrotrophic counts and less lipid oxidation throughout storage (P < 0.05). Raw color of both products in MAP was redder than the OW patties (P < 0.05), but the prerigor pork sausage in MAP benefited more from the CO atmosphere in terms of raw color than the postrigor pork sausage in MAP. Cooked color of the prerigor pork sausage in MAP was significantly redder than cooked color of the postrigor pork sausage. Both pork sausage products in MAP were also lighter (L* value) than the OW patties for raw and cooked color. Therefore, the combination of CO and CO2 in MAP was beneficial in extending the shelf life of pre-and postrigor fresh pork sausage by reducing aerobic and psychrotrophic microbial growth and improving oxidative stability and color, compared to conventional OW packaging. However, increased purge, increased anaerobic growth, and changes in cooking behavior were also observed for the products in MAP during storage (P < 0.05).
新鲜的宰前和宰后猪肉香肠肉饼在爱荷华州立大学肉类实验室制作，并分别包装在含0.4%一氧化碳（CO）和99.6%二氧化碳（CO₂）的气调包装（MAP）中，或包装在覆盖有透氧薄膜的泡沫托盘（OW）上。包装在2至4℃的荧光灯下储存长达31天。在储存期间测量需氧、厌氧和嗜冷菌平板计数、生肉和熟肉颜色、渗出液和脂质氧化。结果表明，在整个储存过程中，MAP包装的两种猪肉香肠产品的需氧和嗜冷菌计数较低，脂质氧化较少（P<0.05）。MAP包装的两种产品的生肉颜色比OW肉饼更红（P<0.05），但在生肉颜色方面，MAP包装的宰前猪肉香肠比MAP包装的宰后猪肉香肠从CO气氛中获益更多。MAP包装的宰前猪肉香肠的熟肉颜色明显比宰后猪肉香肠的熟肉颜色更红。MAP包装的两种猪肉香肠产品的生肉和熟肉颜色的亮度（L*值）也比OW肉饼更浅。因此，与传统的OW包装相比，MAP中CO和CO₂的组合通过减少需氧和嗜冷微生物生长、改善氧化稳定性和颜色，有利于延长宰前和宰后新鲜猪肉香肠的保质期。然而，在储存期间，MAP包装的产品也出现了渗出液增加、厌氧生长增加和烹饪行为变化（P<0.05）。
