Studies On The Preservation Of Taiwan Sausage

Taiwan sausage is a kind of low-temperature meat product with Chinese traditional flavor, and it is mainly in vacuum-package. The sausage usually shows bulging and purge when stored at chilled temperature for a little period, which harms people's health and brings millions of economic loss. Spoilage microorganism analysis and control in low-temperature meat product were studied in this thesis, and the material was Taiwan sausage. This thesis got good results in prolonging the shelf life of vacuum-package Taiwan sausage.First, the spoilage microorganism in spoiled vacuum-package Taiwan sausage (provided by Yurun Group) were analyzed, and tried to find out the main spoiled microorganism. Specified the main spoiled microorganism, in genus level and the result is lactobacillus.Base on above results, three kinds of preservative compounds owning to the lactobacillus and the feature of vacuum-package Taiwan sausage were made, in order to improving its shelf life, water-keeping and color. The preservative compounds included: (1) acidic metallic compound, AMC, was highly acidic compound containing organic acid compound and active factors. (2)buffer sodium phosphate, BSP, contained sodium phosphate and other organic acid salt. (3)anti-oxidant, AO, was made up of natural anti-oxidant substance. Meantime, the experiment used oxygen-absorb agent and it laid the foundation for the package improvement. The inhibitory abilities of there preservative compounds to lactobacillus separated from Taiwan sausage were studied, there were AMC, BSP and AO, and contrasted with sodium lactate and potassium sorbit. The result showed that the inhibitory effect of three preservatives on lactobacillus was better than sodium lactate and potassium sorbit. The best effect was AMC, then BSP and AO.At last, three kinds of preservatives and oxygen-absorb agent applied in vacuum-package Taiwan sausage. The sausage stored in three different temperatures: 4°C, 25°C and 37°C. The amount of LAB, pH value, water-content, water-losing rate, sensory evaluation were evaluated. The sensory evaluation was about the appearance, tissue status, color and odor. The result showed that AMC was the best in inhibiting LAB, and then were BSP and AO. In the other four indexes, BSP was the best, because it had the highest pH value and water content, the smallest water-losing rate, the highest total score in sensory evaluation, and then were AMC and AO. The influence of temperature to sausage was that the temperature was higher and the spoilage was faster. The results showed that BSP was the best, and then were AMC and AO, and oxygen-absorbed was ineffective.Form the experiment results, AMC, BSP and AO were effective in prolonging shelf life, holding water and keeping color in Taiwan sausage, and will make great economic value in the practical application.