Abstract：Vacuum-packaged frankfurters were subjected to ultra-high pressure treatments at （20±5） ℃ and different pressure levels： 200, 400 MPa and 600 MPa for 5 or 10 min before storage at 4 ℃ for 60 days with the aim of investigating the effect of ultra-high pressure on the microbial population and shelf life of vacuum-packaged frankfurters. Compared with control samples without receiving any sterilization treatment, ultra-high pressure treatment could dramatically reduce initial microbial count in frankfurters, and inhibit the growth of dominant spoilage bacteria including total bacteria, lactic acid bacteria, psychrophiles, enterobacteriaceae and bacillaceae, which was positively related to pressure and length of treatment time. Ultra-high pressure treatment at 600 MPa for 10 min could prolong the shelf-life of vacuum-packaged frankfurters from 9 to over 60 days during 4 ℃ storage.
高杨；周国兴；王洋；郑海涛；李平兰. 鳌高压处理对法兰克福香肠中主要微生物的影响及其变化规律[J]. 肉类研究, 2011, 25(6): 1-4.
GAO Yang，ZHOU Guo-xing，WANG Yang，ZHENG Hai-tao，LI Ping-lan. Effect of Ultra-high Pressure on Microbial Population and Shelf Life of Vacuum-packaged Frankfurters during 4 ~C Storage. Meat Research, 2011, 25(6): 1-4.
2011, Vol. 25 
