| The effects of vacuum packaging technology and low temperature storage technology onquality of low cholesterol fermented sausage during storage was examined in this research, toexplore the change rule of biogenic amines, physicochemical properties and microbial indexesduring the storage, to provide the theoretical basis for the development of more stablestorage technology of low cholesterol fermented sausage products.In this study, the low cholesterol fermented sausage was set as raw material, the qualitychanges of low cholesterol fermented sausage in room temperature and low temperatureduring storage period was studied to establish the theoretical foundation for the extension of theshelf life of product of fermented sausage.(1) The storage period of fermentation sausage samples in vacuum packagingtreatment and conventional packaging were16days and10days, respectively. Thestorage period of common sausage samples in vacuum packaging treatment andconventional packaging were6days and4days, respectively. In storage period, with the storagetime prolonging, the fermentation sausage samples pH decreased firstly and then increased,while that of common sausage samples increased (P <0.05); The water activityof fermented sausage vacuum packaging samples increased firstly and then decreased, butthat of common sausage decreased (P <0.05); The tested samples A*and L*valuesall decreased (P <0.05), The B*values of tested sausage did not show significant changes (P>0.05) except that vacuum packed fermented sausage B*value slightly increased (P>0.05);TVBN value of common sausage increased (P <0.05), while TVBN value of fermented sausageincreased (P<0.05), the TVBN value of conventional packed sausage increasedmore significantly (P <0.05); The test samples of sausage TBA values of general trend ofincreased significantly (P <0.05); The cholesterol content of common sausage did not changesignificantly during the storage period (P>0.05), while that of fermented sausage partiallydecreased (P>0.05), the cholesterol content of conventional packaging group fermentedsausage samples decreased to a greater extent than vacuum packaging ones; The main texturechanges of common sausage reflected in the hardness, adhesiveness, chewiness significantlydecreased (P <0.05), while the adhesiveness, chewiness and recovery of fermentedsausage firstly increased and then decreased; The total number of colonies of the tested sausage samples showed an increased trendsignificantly (P <0.05), while that of fermented sausage group of vacuum packaging was lowerthan conventional packaging group; Sensory evaluation of fermented sausage were decreasedsignificantly (P <0.05), the regular packed one decreased more obviously, while thesensory score of ordinary sausage was decreased more (P <0.05).(2) The low-temperature storage period of the fermentation sausage samples group invacuum packaging and conventional packaging were60days and50days, respectively. Thelow-temperature storage period of the common sausage samples group in vacuum packagingand conventional packaging were40days and35days, respectively. With the prolongation oflow-temperature storage period, pH of common sausage increased slightly (P <0.05), while thatof fermented sausage increased first and then decreased; Water activity of thetested samples was decreased (P <0.05), water activity of conventional packing groupdecreased more significantly (P <0.05); The A*and L*values of tested sausage samplesall decreased (P <0.05), the B*values of vacuum packed fermented sausage increased (P <0.05);TVBN value of tested sausage samples increased (P <0.05), only that of vacuumpacked fermented sausage firstly increased and then decreased; TBA value of vacuumpacked ordinary sausage was increased (P <0.05), while that of fermented sausage increasedfirstly and then decreased; The hardness of vacuum packed fermented sausage increased,the adhesiveness, chewiness and recovery were increased first and then decreased; Thehardness, gumminess and chewiness of common sausage gradually increase but decreased at last;The hardness of conventional packed fermented sausage gradually increased, butthe adhesiveness, chewiness and recovery of fermented sausage did not changed; The hardnessof conventional packed common sausage increased significantly (P <0.05), while theadhesive, chewing and restoration decreased firstly and then increased; The total number ofcolonies of vacuum packed fermented sausage increased firstly and then decrease slightly,Conventional packed fermented sausage increased firstly and then remained constant, the totalnumber of colonies of the common sausage samples both increased significantly, while that ofconventional packed sausage group was higher than vacuum packed one; The sensoryevaluation of tested sausage samples group all decreased significantly (P <0.05), the sensoryscore of conventional packed fermented sausage decreased more significantly(P <0.05).(3)The storage period of fermented sausage was higher than that of common sausage. Wateractivity, color, TVBN, TBA, cholesterol, texture, microbial index, and sensory index offermented sausage were all superior to those of the common sausage in both low temperature androom temperature storage. The storage period of low temperature storage for fermented sausage increased from10~16days to50~60day, while that of ordinary sausage increased from4~6days to35~40day. The vacuum packaging treatment has a certain effect on prolongingthe storage period of the sausage. Low temperature storage with vacuum packaging technologyis an effective method for storage of the low cholesterol fermented sausage, whichcan effectively control the proliferation of spoilage bacteria, extend the shelf life of products, andensure the quality of products. |
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