Studies On Intergrage Preservation Techniques And Analysis Of Microflore Of Vacuum Packaged Red-Sausage

Limited shelf-life of low-temperature-meat products is one of the most important problems in meat industry and also a factor which restricts the development of meat processing corporation in Heilongjiang Province. In this thesis, physiochemical storage characters of Red-sausage were studied at room temperature. Different methods were investigated and compared with the influence to the shelf-life. An integrated way to keep the sausage fresh at room temperature was also studied. The composition of microflora during storage was analyzed.First, the effect of original microbial number that contributed to the shelf-life of different products was studied. Experiment result showed that with more original microbial number, the products' shelf-life was much more shorter than the less one.4 kinds of antiseptics, Potassium Sorbate, Sodium lactate, nisin and Sodium diacetate, were added into the Red-sausage separately. The influence to the single antiseptic's physiochemical sensory characters was studied by a single factor experiment.An orthogonal experiment design was used to find the optimum proportion of 4 kinds of antiseptics. This optimum proportion was: 0.2% Potassium Sorbate, 4% Sodium lactate, 0.04% lysozyme and 0.05% nisin.A second disinfect method was used to dispose the vacuum packaged Red-sausage, the optimum condition was that disinfect temperature was 85-90 C, time was 10min, two times disinfect.The effect of different concentration chitosans was studied. The result showed that chitosans had a distinct preservative effect. The higher deacetylation rate was, the better preservative effect. With a same deacetylation rate, higher concentration of chitosans, better preservation.In the practical produce condition of Harbin meat producing manufacture, the effects of different disposal methods were studied. The result shows that the products under a good manufacturing condition with low original microbial number were produced by adding the antiseptics and using a disinfect method had longer shelf-life. The shelf-life of the Red -sausage could be 90 days at 15-20 C.The major spoilage bacteria in Red-sausage were separated, purified and identified in the experiment. The result was that there were 3 Bacilli, 5 Coccus and 1 Bacillus.Postgraduate: Lin Lin Specialty: Food Science Supervisor: Prof. Kong Baohua...