Abstract
The growth kinetics for the total viable count (TVC) in sausages with modified hog casings (treated by surfactant solutions and slush salt with lactic acid), natural hog casings and sheep casings as a function of the storage time (up to 50 days) were studied for the first time. The growth of TVC was fitted by the Baranyi model, and the maximum specific growth rate, lag time and initial and final cell populations were estimated via DMFit. The coefficient of determination of the Baranyi model reached 0.94, 0.77 and 0.86 for sausages stuffed in modified hog casings (MHC), control hog casings (CHC) and natural sheep casings (NSC), respectively. The experimental data for the initial populations were 4.69 ± 0.10 log cfu/g for MHC, 4.79 ± 0.10 log cfu/g for CHC and 3.74 ± 0.14 log cfu/g for NSC, whilst the predicted initial cell populations for MHC, CHC and NSC were 4.81 ± 0.20 log cfu/g, 5.19 ± 0.53 log cfu/g and 3.74 ± 0.54 log cfu/g, respectively. Their shelf lives can also be predicted. The results show that the average pH value of MHC samples (6.96 ± 0.01) was significantly lower than that of CHC (7.09 ± 0.01) and NSC (7.05 ± 0.02) samples at day 50 (p < 0.05). Sausages with CHC possessed a significant higher water holding capacity (99.48 ± 0.14%) at d 29 than those with MHC (97.40 ± 0.46%) and NSC (98.55 ± 0.17%) (p < 0.05). On the last day, the average moisture content for samples with NSC (38.30 ± 3.23%) was significantly higher than that for those with MHC (29.38 ± 2.52%) and CHC (29.15 ± 1.16%) (p < 0.05).
Highlights
Sausages are an important gastronomic and nutritional heritage, which play an important role in people’s daily life [1,2]
The results showed that the Baranyi model can accurately describe the growth of lactic acid bacteria in sausages cooled by commercial cooling and immersion vacuum cooling, with an R2 of 97.4% and 98.3%, respectively
At day 50, it can be found that the average pH value of the sausages stuffed in modified hog casings (6.96 ± 0.01) was significantly lower than that of control hog casings (7.09 ± 0.01) and natural sheep casings (7.05 ± 0.02) (p < 0.05)
Summary
Sausages are an important gastronomic and nutritional heritage, which play an important role in people’s daily life [1,2]. The interior pressure formed during sausage stuffing can be released and can lead to a reduction in the burst incidence, increasing the production efficiency. Previous studies regarding the volatile composition changes [4], physicochemical properties [5,6] and microbial attributes [7,8] of sausages using this modified casing have been reported. Understanding the growth parameters of microbial attributes can provide useful information on how microorganisms respond to different types of casings. This allows for the sausage industry to comply with regulatory performance standards and to ensure the microbiological safety of sausages using this typical casing
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