Studies On Key Technics And Packaging Technology Of Dry Fermented Sausage

This experiment aimed to resolve two key problems in processing and package technology of a kind of dry fermented sausage.1.A kind of lower acid dry fermented sausage appreciated to Chinese consumers was trail-manufactured and the changes of pH, Aw, moisture content, acidity value, peroxide value ,proteolysis index and microorganisms were studied during the processing . then the physico-chemical parameters was studied in the product with collagen fibre. The result showed that:1) The pH ,Aw droped more rapidly in the group added starter cultures with higher proteolysis and more welcome flavor than those in the control group. Furthermore, the growth of house flora was significantly inhibited in the experiment group. However, in the two kinds of final products, the amount of lactobacillus, moisture content , acidity value and peroxide index were the same. The results indicated that the pH, Aw and microorganisms were affected by the starter cultures during their ripening of dry fermented sausage, while the proteolytic and lipolytic processes have little relationship with it.2) The speed of lost weight in product with collagen fibre was less quicker than that without it ,but it was of no use in the kind of dry fermented sausages bescause the ripening process time should insure much volatile compounds be produced.2. Six kinds of plastic materials,three package methods and two kind of MAP with different gas composed were applied to pack the dry sausages and the physico-chemical parameters were be determined in the storage .the analysis result indicated that:1) Four kind of plastic films with low oxygen permeated ratio suit pack the dry sausages, and the lost weight is correlated with the water vapor permeated ratio of the plastic films.2) The sausages stored under vacuum had higher sensory value on texture, aroma and flavor, but had much water effusion on the exterior of sausages, so vacuum was not fit for dry sausages.3) The physico-chemical parameters of the dry sausages under modified air package were not significantly different from the products under common packaging with the low oxygen permeated ratio film, so common package was a suitable and economical packaging method for dry sausages.