Adams M R, Baker T, Forrest C L
Department of Microbiology, University of Surrey, Guildford, UK.
J Appl Bacteriol. 1987 Sep;63(3):227-32. doi: 10.1111/j.1365-2672.1987.tb04940.x.
Vacuum packing of British fresh sausage in a low oxygen permeability film (Diolon) extended the product shelf-life at 6 degrees C to more than 20 d compared with 9-14 d in conventional packs. After 10 d storage, counts of key spoilage organisms such as yeasts and Brochothrix thermosphacta were generally 2 log cycles lower in vacuum packs. Vacuum-packed sausages also displayed a slower rate of loss of free sulphite. Variations in pack permeability to SO2 were not responsible for this. Losses of free SO2 in stored sausages are largely due to the production of sulphite-binding agents by yeasts. Selective enumeration of these yeasts showed them to be inhibited by conditions of vacuum packing. The extension of shelf-life observed is ascribed to the reduction in growth rate of the spoilage flora in vacuum packs coupled with the consequent maintenance of inhibitory levels of sulphite for a longer period.
将英国新鲜香肠真空包装在低氧透过率薄膜（狄纶）中，与传统包装在6摄氏度下9至14天的保质期相比，该产品的保质期延长至20多天。储存10天后，真空包装中酵母和嗜热栖热菌等关键腐败菌的数量通常比传统包装低2个对数周期。真空包装的香肠游离亚硫酸盐的损失率也较慢。包装对二氧化硫透过率的变化并非造成此现象的原因。储存香肠中游离二氧化硫的损失主要是由于酵母产生亚硫酸盐结合剂。对这些酵母的选择性计数表明它们受到真空包装条件的抑制。观察到的保质期延长归因于真空包装中腐败菌群生长速率的降低，以及随之而来的亚硫酸盐抑制水平在更长时间内的维持。
