Research On Storage Characteristics And Natural Preservation Technology Of Low-salt Sausage

Low-salt is a developing trend in meat manufacturing.Decresing the use of NaCl would lead to deterioration of storage qualities of the products.In this paper,the effects of partial replacement of NaCl with different salts?KCl,KCl+MgCl₂,KCl+CaCl₂?on storage characteristics of low-temperature cooked sausage were investigated.The preservation effect of bio-protective cultures and the combined use of spice extract and high pressure processing?HPP?on low-salt sausages were also conducted.The results showed that:?1?KCl and KCl+MgCl₂ promoted the oxidation of lipid and protein,accelerated the growth of spoilage bacteria,and deteriorated the quality of bacterial community in NaCl-reduced sausages.KCl+CaCl₂ significantly delayed the oxidation of lipid and protein,inhibited the growth of microorganism of sausages?P<0.05?,and improved the community quality of the sausages.?2?NaCl was partially replaced by KCl to prepare for low-salt sausage.Inoculation with Lactobacillus plantarum R2 and Lactobacillus sakei B2 could delay the oxidation of lipid and protein,inhibit the growth of spoilage bacteria?P<0.05?,and improve the quality of bacterial community,as well as the sensory attributes of the sausage.Compared with L.sakei B2,the protective effect of L.plantarum R2 was stronger.?3?HPP?400Mpa,10min?treatment could inhibit the growth of spoilage bacteria,but accelerated the oxidation of lipid in the low-salt sausage.Adding spice extract could inhibit the growth of some spoilage bacteria and decrease the oxidation of lipid and protein of the sausage?P<0.05?.The combined use of spice extract and HPP not only significantly inhibited the oxidation of lipid and protein?P<0.05?,but also improved the community quality and the sensory quality.Thus,it could be developped to improve the storage stability of low-salt sausage.