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| A study on Extending the Shelf Life of Red Sausage |
| Kong Baohua Zhen Pubin |
| Northeast Agricultwre College, 150030 |
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Abstract The experiments were conducted in order to extend the shelflife of vacuum packaged Red sausage. The treatments induded the heat treatment and wave treatment after vacuum package, and sorbate dipping before vacuum package. The results showed that heating and waving could effectively extend the shelflife of Red sausage. Heating for 15 minutes in boiling water after vacuum package could obtain the best effect. And while the Red sausage was stored for 14 days at the room temperature, the bacterial count was only 3. 1×103CFU/g, which was far lower than those of state standard. In contrast, the bacterial count of the control group reached 2.7 × 106CFU/g at 7th days, this was wuch higher than ones of state standard.
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Received: 30 January 2018
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1993, Vol. 7 
