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| Effect of Continuous versus Stepwise Low-Temperature Storage on Quality of Crispy Sausage and Square Sausage |
| JIANG Xuejuan, ZONG Xinxiang, LI Qiuning, XIONG Guoyuan, TAO Hongbin, MENG Congjun, XIONG Wei |
| 1.Agricultural Products Processing Engineering Laboratory of Anhui Province, School of Tea and Food Science, Anhui Agricultural University, Hefei 230036, China; 2.Anhui Zhicheng Hexin Food Technology Co. Ltd., Suzhou 234000, China; 3.Maanshan Yurun Food Co. Ltd., Maanshan 243000, China; 4.Huangshan Xinhuangshan Special Product Co. Ltd., Huangshan 245000, China |
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Abstract The effect of storage temperature on the quality of crispy sausage and square sausage was studied. For this purpose, three storage regimes, namely continuous storage at 2 or 8 ℃ for 30 d, stepwise storage 2 ℃/15 d + 8 ℃/15 d, and stepwise storage 8 ℃/15 d + 2 ℃/15 d were set up. Physicochemical and microbiological changes were monitored during the storage period. The results showed that the trends of all the investigated quality attributes during storage were almost identical between the two products. The higher the storage temperature, the higher the thiobarbituric acid (TBA) value and total volatile basic nitrogen (TVB-N) content and the lower the pH value. During storage at a constant temperature of 2 ℃, total bacterial count (TBC) was effectively reduced, and TVB-N content, TBA and pH values as well as texture properties changed slowly. At the end of storage, TBC values were 3.24 and 2.94 (lg (CFU/g), TVB-N contents 57.64 and 66.53 mg/100 g, TBA values 0.15 and 0.14 mg/kg, and pH values 5.98 and 5.91 for crispy and square sausages, respectively. Continuous storage at 8 ℃ was the most detrimental to maintaining the quality of sausages. During stepwise storage at 2 ℃ and then 8 ℃, the quality of sausages was maintained well. To conclude, this study demonstrated that continuous storage at 2 ℃ and stepwise storage at 2/8 ℃ could maintain the quality and prolong the shelf life of meat products.
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2020, Vol. 34 
