Department of Food Quality and Safety Management, Faculty of Food Science and Nutrition, University of Life Sciences, Wojska Polskiego 31, 60-624 Poznan, Poland.
Sensors (Basel). 2021 Apr 9;21(8):2653. doi: 10.3390/s21082653.
The aim of the study was to evaluate the influence of refined fish oil additives in liquid and microencapsulated forms, packing method (VP-vacuum packing, MAP-modified atmosphere packing) and storage time (1, 7, 14, 21 days) on selected physicochemical, microbiological and sensory characteristics of minced poultry sausage. Principle component analysis (PCA) showed that the fish oil additive, packing method and storage time significantly influenced some of the physicochemical characteristics of the sausages. The pH value was negatively correlated with the type of sample and packing method. The water activity decreased along with the storage time. The sausages with microcapsules had distinguishable hardness, gumminess and chewiness than the other samples. This tendency increased in the subsequent storage periods. The packing method and storage time of the samples had a statistically significant influence on the growth of the total colony count and count of lactic acid bacteria ( < 0.05). The most aerobic bacteria were found in the control sample, and the least in the sample with microcapsules, regardless of the packing method. The use of MAP and the addition of microcapsules resulted in the lowest microbiological contamination of the sausages. The sensory analysis made by a trained panel did not show any significant differences between the samples. After 21-day storage of the sausages there was a slight decrease in some of the sensory parameters, e.g., color, smell, taste. The liquid oil and microencapsulated oil additives in the meat filling did not negatively affect the taste or any physicochemical characteristics of the meat products. From the microbiological perspective, there were better effects from the MAP method.
本研究旨在评估精炼鱼油添加剂（液体和微胶囊形式）、包装方法（VP-真空包装、MAP-改良气氛包装）和储存时间（1、7、14、21 天）对禽肉糜香肠某些理化、微生物和感官特性的影响。主成分分析（PCA）表明，鱼油添加剂、包装方法和储存时间显著影响了香肠的一些理化特性。pH 值与样品类型和包装方法呈负相关。水活度随储存时间的延长而降低。与其他样品相比，含微胶囊的香肠具有明显不同的硬度、胶粘性和咀嚼性。这种趋势在随后的储存期内增加。样品的包装方法和储存时间对总菌落计数和乳酸菌计数的生长有统计学上的显著影响（<0.05）。在控制样品中发现了最多的需氧菌，而在含微胶囊的样品中发现的最少，无论包装方法如何。使用 MAP 和添加微胶囊可使香肠的微生物污染程度最低。经过 21 天的储存，香肠的一些感官参数（如颜色、气味、味道）略有下降。在肉馅中添加液体油和微胶囊油添加剂不会对肉类产品的口感或任何理化特性产生负面影响。从微生物学的角度来看，MAP 方法的效果更好。
