Ahmad S, Srivastava P K
Department of Post Harvest Engineering and Technology, Aligarh Muslim University, Aligarh 202 002, India.
Meat Sci. 2007 Apr;75(4):603-9. doi: 10.1016/j.meatsci.2006.09.008. Epub 2006 Nov 13.
Investigations were carried to study the effect of heart incorporation (0%, 15% and 20%) and increasing levels of fat (20% and 25%) on physicochemical (pH, moisture content and thiobarbituric acid, TBA number) and microbiological (total plate count and yeast and mold count) quality and shelf life of semi dry sausages of buffalo meat during refrigerated storage (4°C). Different levels of fat significantly (p<0.05) increased the pH of the sausage samples. However different levels of heart incorporation did not significantly (p<0.05) affect pH, moisture content and TBA number of sausage samples. Fresh samples had pH, moisture content and TBA number in the range of 5.15-5.28, 42.4-47.4% and 0.073-0.134 respectively. Refrigerated storage significantly (p<0.05) increased TBA number of control samples while storage did not significantly (p<0.05) increase the TBA number of sodium ascorbate (SA) treated samples. Total plate counts of twelve sausage samples were f under the TFTC (too few to count) limit at the initial stage. Incorporation of different levels of heart and also increasing levels of fat did not significantly (p<0.05) increase the log TPC/g values. Yeast and molds were not detected in twelve samples of semi dry fermented sausages in their fresh condition. Storage revealed that there was a consistent decrease in pH, and moisture content. Refrigerated storage significantly (p<0.05) reduced both pH and moisture contents. TBA number and total plate counts and yeast and mold counts of controls were found to increase significantly (p<0.05) during refrigerated storage. However, in SA treated sausage, only TPC and yeast and mold count significantly (p<0.05) increased during refrigerated storage. Shelf life of the sausages was found to be 60 days under refrigerated storage (4°C).
开展了相关研究，以探究心脏添加量（0%、15%和20%）以及脂肪含量增加（20%和25%）对水牛半干香肠在冷藏（4°C）储存期间的理化性质（pH值、水分含量和硫代巴比妥酸，TBA值）、微生物指标（总平板计数以及酵母菌和霉菌计数）、品质和保质期的影响。不同脂肪含量显著（p<0.05）提高了香肠样品的pH值。然而，不同心脏添加量对香肠样品的pH值、水分含量和TBA值没有显著（p<0.05）影响。新鲜样品的pH值、水分含量和TBA值分别在5.15 - 5.28、42.4 - 47.4%和0.073 - 0.134范围内。冷藏显著（p<0.05）增加了对照样品的TBA值，而储存并未显著（p<0.05）增加抗坏血酸钠（SA）处理样品的TBA值。十二个香肠样品的总平板计数在初始阶段低于“过少无法计数”（TFTC）限值。不同水平的心脏添加以及脂肪含量增加并未显著（p<0.05）提高每克总平板计数（log TPC/g）值。在十二个新鲜的半干发酵香肠样品中未检测到酵母菌和霉菌。储存表明pH值和水分含量持续下降。冷藏显著（p<0.05）降低了pH值和水分含量。发现对照样品的TBA值、总平板计数以及酵母菌和霉菌计数在冷藏期间显著（p<0.05）增加。然而，在SA处理的香肠中，冷藏期间只有总平板计数以及酵母菌和霉菌计数显著（p<0.05）增加。发现香肠在冷藏（4°C）条件下的保质期为60天。
