Department of Meat Technology and Food Quality, Faculty of Food Science and Biotechnology, University of Life Sciences in Lublin, Skromna 8 Street, 20-704 Lublin, Poland.
Meat Sci. 2014 Feb;96(2 Pt A):750-6. doi: 10.1016/j.meatsci.2013.09.002. Epub 2013 Sep 12.
The aim was to determine the effects of sea salt, acid whey, native and autoclaved mustard seed on the physico-chemical properties, especially colour formation, microbial stability and sensory evaluation of non-nitrite cooked sausage during chilling storage. The cooked pork sausages were divided into 4 groups (group I--control sausages with curing salt (2.8%) and water (5%) added; group II--sausages with sea salt (2.8%) and acid whey (5%) added; group III--sausages with sea salt (2.8%), acid whey (5%) and mustard seed (1%) added; group IV--sausages with sea salt (2.8%), acid whey (5%) and autoclaved mustard seed (1%) added). Instrumental colour (L*, a*, b*), oxygenation index (ΔR), 650/570 nm ratio, heme iron, pH value and water activity (aw) were determined 1 day after production and after 10, 20 and 30 days of refrigerated storage (4 °C). Sensory analysis was conducted immediately after production (day 1). Microbial analysis (lactic acid bacteria, total viable count, Clostridium spp.) was determinated at the end of storage (30 days). The autoclaved mustard with acid whey can be used at 1.0% (w/w) of model cooked sausages with beneficial effect on physico-chemical and sensory qualities of no-nitrite sausage. This product can be stored at refrigeration temperature for up to 30 days, in vacuum, with good acceptability. The colour, visual appearance and overall quality of samples with autoclaved mustard seed and acid whey were similar to the control with curing agent.
目的是确定海盐、酸乳清、天然和高压灭菌芥菜籽对无亚硝酸盐煮香肠在冷藏过程中的物理化学特性（尤其是颜色形成）、微生物稳定性和感官评价的影响。将煮制的猪肉香肠分为 4 组（I 组-对照香肠，添加腌制盐（2.8%）和水（5%）；II 组-添加海盐（2.8%）和酸乳清（5%）的香肠；III 组-添加海盐（2.8%）、酸乳清（5%）和芥末籽（1%）的香肠；IV 组-添加海盐（2.8%）、酸乳清（5%）和高压灭菌芥菜籽（1%）的香肠）。在生产后 1 天以及冷藏 10、20 和 30 天后，测定仪器颜色（L*、a*、b*）、氧化指数（ΔR）、650/570nm 比、血红素铁、pH 值和水活度（aw）。生产后立即进行感官分析（第 1 天）。在贮藏结束时（第 30 天）进行微生物分析（乳酸菌、总活菌计数、梭菌属）。高压灭菌芥菜与酸乳清可以以 1.0%（w/w）的模型煮香肠使用，对无亚硝酸盐香肠的物理化学和感官质量有有益的影响。该产品可在真空下在冷藏温度下储存长达 30 天，具有良好的可接受性。高压灭菌芥菜种子和酸乳清的样品的颜色、外观和整体质量与含有防腐剂的对照样品相似。
