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| Effect of Sterilization Temperature on Spoilage Bacteria in Emulsified Sausages and Targeted Inhibition |
| PAN Xiaoqian, ZHANG Shunliang, LI Su, QIAO Xiaoling, CHEN Wenhua, LI Jiapeng, QU Chao, ZHAO Yan* |
| Beijing Key Laboratory of Meat Processing Technology, China Meat Research Center, Beijing 100068, China |
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Abstract Emulsified sausages stuffed in plastic casing were subjected to two-stage sterilization at different temperatures (90, 95, 100, 105 and 110 ℃; 20 min for each temperature) before storage at 25 ℃. The spoilage bacterial diversity and community in emulsified sausages were investigated as a function of storage time. We also measured the inhibitory potency of 8 bacteriostatic agents on these spoilage bacteria. The results showed that as the sterilization temperature increased, the shelf-life was extended as indicated by measurement of total colony count, and the diversity of spoilage bacteria was reduced. A total of 10 spoilage bacterial strains were isolated from the sterilized samples, and they were all identified as Bacillu according to morphological observations, 16S rDNA gene sequence alignment and physio-biochemical identification. Eight bacteriostatic agents exhibited different antibacterial effects on these bacterial strains. Of these agents, nisin and ε-poly-L-lysine (ε-PL) had remarkable broad-spectrum inhibitory activity. Glucono-δ-lactone, sodium lactate and sodium diacetate had good bacteriostatic efficacy against most strains. But potassium sorbate, sodium nitrite, sodium dehydroacetate selectively showed inhibitory effect on very few strains. Taken together, nisin and ε-PL were selected for emulsified sausages sterilized at 90, 95 and 100 ℃, and nisin, ε-PL, sodium lactate and sodium diacetate were selected for emuslified sausages sterilized at 105 and 110 ℃.
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2018, Vol. 32 
