包装切片干发酵香肠在不同温度下的货架期。
Shelf life of packaged sliced dry fermented sausage under different temperature.
机构信息
University of Zagreb, Faculty of Food Technology and Biotechnology Pierottijeva 6, 10000 Zagreb, Croatia.
出版信息
Meat Sci. 2013 Apr;93(4):802-9. doi: 10.1016/j.meatsci.2012.11.051. Epub 2012 Dec 13.
The aim of this study was to investigate the shelf-life of commercial sliced dry fermented sausage during storage at different temperatures. Different laminate composition was used for vacuum and nitrogen (100% N(2)) packaging. The microbiological, physico-chemical and sensory parameters were analysed during 120 days storage at 4, 22 and 37°C. Packaging materials were analysed for their barrier characteristic (oxygen permeability). Sensory quality limited the shelf-life of sliced dry fermented sausages before the limiting effects of microbial proliferation occurred. Nitrogen atmosphere packaging allowed longer storage (>120 days) than vacuum (95 days) packaged dry fermented sausages at 4°C.
本研究旨在探讨不同温度下商业切片干发酵香肠的货架期。真空和氮气（100% N(2)）包装采用了不同的层压复合材料。在 4、22 和 37°C 下储存 120 天时，分析了微生物学、物理化学和感官参数。对包装材料的阻隔特性（氧气透过率）进行了分析。在微生物增殖产生限制作用之前，感官质量限制了切片干发酵香肠的货架期。在 4°C 下，氮气气氛包装比真空包装（95 天）的干发酵香肠储存时间更长（>120 天）。
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