五种不同的包装方式对即食香肠保鲜效果的影响

Effects of Five Different Packaging Methods on Preservation Effects of Instant Sausages

香肠是我国的传统食品,深受消费者喜爱,随着社会的发展,传统的家庭制作工艺已经逐渐减少,人们更加趋向于购买采用现代工艺制作的香肠。市场上的即食香肠种类相对较少,主要是由于香肠经过加工后,肉的品质明显遭到了破坏。在香肠的储藏过程中,一些微生物的滋长也会导致香肠腐败变质,不仅会使其营养价值和食用价值降低,而且会产生食品安全问题。该研究基于此,研究5种不同的包装方式对即食香肠的理化性质、菌落总数和挥发性物质的影响,研究结果表明,即食香肠的最佳保鲜包装方式为50%CO_(2)+40%O_(2)+10%N_(2)。

Sausage is a traditional food in China,which is deeply loved by consumers.With the development of society,traditional home-made techniques have gradually decreased,and people tend to buy the sausages made with modern techniques.There are relatively few types of instant sausages on the market,mainly because the quality of the meat is obviously damaged after the sausages are processed.During the storage of sausages,the growth of some microorganisms will also lead to the spoilage and deterioration of sausages,which will not only reduce their nutritional value and edible value,but also cause food safety problems.Based on this,the effects of five different packaging methods on the physicochemical properties,the total number of colonies and volatile substances of instant sausages are studied.The research results show that the best preservation and packaging method of instant sausages is 50%CO_(2)+40%O_(2)+10%N_(2).