Ambrosiadis J, Soultos N, Abrahim A, Bloukas J G
Department of Food Hygiene and Food Technology of Animal Origin, School of Veterinary Medicine, Aristotle University of Thessaloniki, GR 541 24 Thessaloniki, Greece.
Meat Sci. 2004 Feb;66(2):279-87. doi: 10.1016/S0309-1740(03)00100-1.
Physicochemical, microbiological and sensory analyses were performed on 67 samples of Greek traditional sausages. The following physicochemical attributes were recorded: moisture 49.17%±7.05, protein 17.62%±2.67, fat 29.74%±8.02 and ash content 2.99%±0.55, moisture/protein ratio 2.83±0.5. pH value 5.48±0.49, water activity (a(w)) 0.959±0.015, total grill losses 12.81%±5.27 and fat grill losses 9.64%±4.36. The microbial counts, expressed as log(10)cfu/g, were for aerobic plate count 8.22±0.5, lactic acid bacteria 7.45±0.66, Brochothrix thermosphacta 7.02±1.21, pseudomonads 6.88±1.33 and yeasts 5.39±1.03. Mean sensory scores, on a five-point hedonic scale, were 4.46±0.63 for appearance, 4.14±0.63 for firmness, 3.80±0.97 for flavour and 4.12±0.52 for overall quality. The discriminant analysis have shown that, based on their pH and a(w) values, 74.6% of sausages were classified as easily perishable, 19.4% as perishable and 5.9% as shelf-stable. Also, 4.4% of sausages had fat content less than 15%, 23.8% from 15 to 25%, 46.2% from 25 to 35% and 25.3% more than 35%. Principal component analysis has shown that the first two components (PC1 PC2) account for 44.1% of the total variance. PC1 was related to water activity, ash, moisture and fat content, flavour, Br. thermosphacta and pseudomonads count, and to a lesser extent to cross section quality. PC2 was related to aerobic plate count, lactic acid bacteria and moisture content.
对67份希腊传统香肠样本进行了物理化学、微生物学和感官分析。记录了以下物理化学属性：水分49.17%±7.05、蛋白质17.62%±2.67、脂肪29.74%±8.02、灰分2.99%±0.55、水分/蛋白质比2.83±0.5、pH值5.48±0.49、水分活度(a(w))0.959±0.015、总烧烤损失12.81%±5.27、脂肪烧烤损失9.64%±4.36。以log(10)cfu/g表示的微生物计数为：需氧平板计数8.22±0.5、乳酸菌7.45±0.66、热杀索丝菌7.02±1.21、假单胞菌6.88±1.33、酵母菌5.39±1.03。在五点享乐量表上，外观的平均感官评分为4.46±0.63、硬度为4.14±0.63、风味为3.80±0.97、整体质量为4.12±0.52。判别分析表明，根据pH值和水分活度值，74.6%的香肠被归类为易腐坏，19.4%为易腐，5.9%为货架稳定。此外，4.4%的香肠脂肪含量低于15%，23.8%在15%至25%之间，46.2%在25%至35%之间，25.3%高于35%。主成分分析表明，前两个成分(PC1+PC2)占总方差的44.1%。PC1与水分活度、灰分、水分和脂肪含量、风味、热杀索丝菌和假单胞菌计数有关，在较小程度上与横截面质量有关。PC2与需氧平板计数、乳酸菌和水分含量有关。
