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| Application of Spore Induction Technology in the Processing of Medium-Temperature Sausage |
| LI Su, ZHANG Shunliang, REN Shuang, ZHAO Bing, ZHOU Huimin, PAN Xiaoqian, ZHAO Yan*, CHEN Wenhua, QU Chao |
| Beijing Key Laboratory of Meat Processing Technology, China Meat Research Center, Beijing Academy of Food Science,Beijing 100068, China |
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Abstract In order to improve the quality of medium-temperature sausage and prolong its shelf life, the effect of different bacterial spore induction treatments on the shelf life of medium-temperature sausage was studied, and we evaluated the effect on the microbial inactivation by challenge inoculation experiments based on the total number of bacterial colonies in stored sausage. The results showed that the shelf life of sausage was shortened by adding glucose as a spore germinant, but was prolonged to 75 days by using the germinant combined with thermal stimulation. The shelf life of sausage inoculated with Bacillus coagulans was prolonged with increasing heat treatment time. The shelf life of medium-temperature sausage processed by spore pre-induction in spices could be extended up to 135 days by combined germinant and heat treatment.
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2017, Vol. 31 
