不同包装条件对羊肉发酵香肠品质特性的影响

Effects of Different Packaging Methods on the Quality Characteristics of Fermented Mutton Sausage

比较短期贮藏过程中气调包装、真空包装以及普通包装对羊肉发酵香肠品质特性的影响。结果表明,在贮藏过程中,各实验组羊肉发酵香肠中乳酸菌数显著下降(P<0.05);气调包装组羊肉发酵香肠中的葡萄球菌数保持稳定,真空包装组中菌落总数显著低于其他2组(P<0.05);各实验组挥发性氨基氮(total volatile base nitrogen,TVB-N)值、硫代巴比妥酸值在香肠贮藏过程中均呈上升趋势,且普通包装组TVB-N值显著高于其他实验组(P<0.05);普通包装组的水分活度下降显著(P<0.05),真空包装组和气调包装组的变化不显著(P>0.05);包装方式对p H值影响较小,各组p H值虽呈上升趋势但无显著差异;在色泽方面,气调包装组的a*值和b*值均优于其他2组,且其在咀嚼性和弹性方面均优于其他2组。综合以上各项特性,气调包装能够较好地保持羊肉发酵香肠的特性,更适合用于羊肉发酵香肠的包装及贮藏。

In this study, the effects of modified atmosphere packaging, vacuum packaging and ordinary packaging on the quality characteristics of fermented sausage were compared. The results showed that the total count of lactic acid bacteria in mutton sausage packaged with the three methods significantly decreased（P〈0.05） during storage; stable variation of Staphylococcus count was observed in modified atmosphere packaging; and total bacterial count of the vacuum packaging group was significantly lower than those in the other two groups（P〈0.05）. The contents of total volatile base nitrogen（TVB-N） and thiobarbituric acid reactive substances（TBARS） were significantly higher in the ordinary packaging group than in the other groups（P〈0.05）. The water activity（aw） of the ordinary packaging group was dramatically reduced. pH value showed an upward trendbut there was no significant difference among all treatments. Modified atmosphere packaging was better than the other treatment based on color parameters, chewiness and springiness. In conclusion, modified atmosphere packaging could maintain the fermentation characteristics of mutton sausage well and is suitable for packaging fermented sausage.