| Bacon and sausage, with its long history and unique flavor, is a typical representative of Chinese traditional meat. Bacon and sausage is an important part of the cultural heritage of the world’s precious diet. Traditional bacon and sausage because of their unique nutritional composition and structure, high protein, fat, salt content and incomplete packaged form, prone to microbial spoilage, resulting in varying degrees of quality problems such as acid value and peroxide value is exceeded, faded out of oil, tacky, poor flavor, bulging bags and other problems. Bacon and sausage exist the phenomenons of short shelf life and distribution, sales season, consumption imbalance.Therefore, the aim of this experiment is to study storage characteristics of he Sichuan bacon, Sichuan sausage, Cantonese style sausage which come from Sichuan and Chongqing under different storage forms, analyze its sensory, chemical and microbiological index, reveal the spoilage mechanism in order to ensure the quality of products and extend the shelf life of products, which can provide basic theoric data to solve practical problems.Specific contents and results are as follows:1. Researchs on Bacon storage quality changeThe determination of the indicators results on different bacon under bulk hung and vacuum-packed forms at room temperature storage conditions show that:The sensory score, color, etc. decreased with storage time, and the change of bulk hung product is more obvious than vacuum packaging product. For bacon appropriate measures should be increased to maintain the stability of the product colorThe change of pH and moisture content overall show a downward trend, but salt content and TVBN on the rise. AV, POV and TBA value showed an upward trend, and fat oxidation and products closely related to fat content, the higher the fat content oxidized more rapidly; nitrite with lower moisture content increased, but not excessive.The total number of colonies of bulk hung product show a downward trend, closely related to volatile with water during storage. Although the total number of colonies kept at a low level, but easily affected by the environment leaving the total number of colonies increased, shorter shelf life, fat oxidation, increased salinity, is not conducive to eating. Vacuum-packed products developed in its warranty period, the total number of colonies of cured meat products stored at room temperature under the conditions of more than 1.5 x 106, and 120 days to 150 days the total number of colonies of both products increased significantly. Different storage methods, coliform MPN value of cured meat products did not exceed national standards. Pathogens: Staphylococcus aureus, Salmonella, monocytes, Listeria bacteria were not detected.2. Researchs on Sichuan sausage storage quality changeThe determination of the indicators results on different Sichuan sausage under hung bulk, vacuum-packed storage at room temperature and vacuum packaging at 0-4°C storage conditions show that:The sensory score, color, etc. decreased with storage time, and the change of bulk hung product is more obvious than vacuum packaging product.The change of pH and moisture content overall show a downward trend, but salt content and TVBN on the rise. AV, POV and TBA value showed an upward trend, and fat oxidation and products closely related to fat content, the higher the fat content oxidized more rapidly; nitrite with lower moisture content increased, but not excessive.The total number of colonies of bulk hung product show a downward trend, closely related to volatile with water during storage. Vacuum-packed products developed in its warranty period, the total number of colonies of cured meat products stored at room temperature under the conditions of more than 1.5×106, and 120 days to 150 days the total number of colonies of both products increased significantly. The Microbiological of Bailehai Sichuan sausage under vacuum packaging stored at 4℃also show a downward trend, but there are fluctuations.Different storage methods, coliform MPN value of cured meat products did not exceed national standards. Pathogens:Staphylococcus aureus, Salmonella, monocytes, Listeria bacteria were not detected.3. Researchs on Cantonese style sausage storage quality changeThe determination of the indicators results on different Cantonese style sausage under bulk hung and vacuum-packed at room temperature storage conditions show that:The sensory score, color, etc. decreased with storage time, and the change of bulk hung product is more obvious than vacuum packaging product. Cantonese style sausage color impact not as bad as bacon and Sichuan sausage obvious.The change of pH and moisture content overall show a downward trend, but salt content and TVBN on the rise. AV, POV and TBA value showed an upward trend, and fat oxidation and products closely related to fat content, the higher the fat content oxidized more rapidly; nitrite with lower moisture content increased, but not excessive.The total number of colonies under room temperature storage conditions showed a downward trend, closely related to the volatile with water during storage. Cantonese style sausage under vacuum-packed sharp decline in the first 60 days. Because after 60-90 days storage, grease a large number of precipitation, AV and POV become significantly high, such as free fatty acids and peroxides hind the growth of microorganisms. Cantonese style sausage products coliform MPN values did not exceed national standards. Pathogens:Staphylococcus aureus, Salmonella, monocytes, Listeria bacteria were not detected.To sum up:The storage and sales methods and temperature on the Bacon and sausage product features a great impact. The product under bulk hung and higher storage temperatures, sample quality change is more obvious, although the total number of colonies kept at a low level, but susceptible to environmental the fallout of the total number of colonies increased, shorter shelf life, fat oxidation significantly increased salinity is not conducive to eating. Vacuum packaging and storage at 4℃below to maintain good product stability, shelf life may be extended.This experiment was conducted in winter and spring, summer, the product of corruption and oxidation should be noted that the stability of the storage temperature and ambient temperature. Close to the shelf life of the product quality is relatively satisfactory, but the overall product is safe, consumers can buy... |
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