Establishment Of Forecasting Model For Reducing Shelf Life Of Harbin Red

In order to establish the vacuum packaging of Harbin Red sausage remaining shelf lifeprediction model, it can effectively monitor the deterioration of Harbin Red sausage. Regardedthe vacuum packaging of Harbin Red sausage as the research object, the sausage quality changesand bacteria in the process of storage were analysed, and the superiority strains at the end ofcorruption were identificated. The Specific Spoilage Organisms were confirmed on the basis ofcorrelation analysis between microorganisms and quality index; the corruption in limited wasfinished by clustering analysis. The corruption in a specific bacterial growth dynamic model wasestablished on the basis of shelf life prediction model:The aim of this study was to investigate the impacts of unpackaged and vacuum packagingon some quality characteristics and the shelf life of Harbin Red sausage. The results indicatedthat the vacuum packaging could prolong the shelf life of the Harbin Red sausage, which is muchbetter than common bag packaging. And we can infer the influence of packaging on microbesand physiochemical indexes by measuring sensory quality.The microflora and dominant spoilage bacteria of vacuum packaging Harbin Red sausagestored at4℃were identified by selective medium. At the end of spoilage,14dominant strainswere separated and identified with molecular methods, six strains of them were Bacillus (7.70%)and Bacillus cereus (16.00%),5strains were Staphylococcus xylosus (3.80%) andStaphylococcus equorum (12.50%),1strain was Brochothrix thermosphacta (0.00%) and2strains were Lactobacillus sake (60.00%). The study indicated that the dominant spoilagebacteria in vacuum packaging Harbin Red sausage were Lactobacillus sake, Bacillus cereus andStaphylococcus equorum.The dorminant spoilage microorganisms were isolated and identificated in the early analysisof bacteria flora study, and4of the spoilage organisms Brochothrix thermosphacta strainKSN1(A1), Lactobacillus sakei(A2), Staphylococcus equorum strain JH6(A3) and Bacilluscereus strain BC-1(A4) were separately inoculated into the sausage which were sterilized.Thedominant bacteria, physicochemical index and sensory quality changes were determined in the4℃storage of both artificial and natural inoculation sausage. The SSO was confirmed on thebasis of correlation analysis between microorganisms and quality index; and the least corruption was confirmed by clustering analysis. The results from correlation analysis showed that asignificant strong correlation occurred between quality indexes and A2, A4(p <0.05); and thenumber of A2and A4being corruption were separately106.84and105.82CUF/g. Respectively, theSSO of vacuum package Harbin Red sausage were A2(Lactobacillus sakei) and A4(Bacilluscereus strain BC-1) during4℃storage.After validating the dynamic model of Lactobacillus sake in Harbin Red sausage, theremaining shelf life prediction model of vacuum packaged Harbin Red sausage was concluded：SL=Lag-[(8.5345-N0)/(μmax×2.7182)]×{In[-In(6.84-N0)/(8.5345-N0)]-1}. The prediction modelwas verified and it can predict the remaining shelf life of vacuum packaging Harbin Red sausagewell.