Effect Of Packing Material And Spice On Shelf-life Of Taiwanese Sausage

How to extend shelf life of Taiwanese sausage had been one of the most important problem in meat industry plant. Three main parts of studies were conducted in this thesis: part one was physicochemical and storage properties of Taiwanese sausage; the second part was effect of packaging material on peroxide value, a value, b value and total bacteria number of Taiwanese sausage during storage; and the third part Effects of spices on shelf-life of Taiwanese sausage.Results of these experiments were showed as follows:1. Physicochemical and storage properties of Taiwanese sausage were studied in this chapter. Results showed that Taiwanese sausage had middle humidity (about 59.78%) and high sugar content (about 12.42%). At storage temperature 0℃~-4 ℃,total bacteria number increased to 1.1 X 103 CFU/g at 28 days storage; while at 25℃,the number increased to 1.3 X 104 CFU/g at 21 days storage, otherwise all samples' packages were expanded.2.Effect of packaging material on peroxide value, a value, b value and total bacteria number of Taiwanese sausage during storage was studied in this chapter. Results show that PE/PA/EVOH/PA/LLDPE bag inhibited ruining respectively than th eother three package;and the peroxide value, a value, b value and total bacteria number changed most slowly. At 0-4 ℃,the total bacteria number was 2.1 x 104 without no expanded package.3.Effects of spices on shelf-life of Taiwanese sausage were studied in this chapter. Results showed that sample package began to expand at 14th day during 0~4℃ storage for treatment I and 42nd day for treatment IK UK IV,butnotfor treatment V, which had the total bacteria number 3.8 X 10~3 CFU/g. At 25 ℃ storage temperature, expanded package appeared at 7th day for treatment I and 35th day for treatment II . III, IV and 42nd day for treatment V .But total bacterianumber of treatment V was 7.9 x 10~3 CFU/g which is still under 10000 CFU/g. It was concluded that solid spice extract, spice powder after radiating could elongate shelf life of Taiwanese sausage effectively. And similar result can be obtained from sensory test.