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Application of organic acid salts and high-pressure treatments to improve the preservation of blood sausage

机译：应用有机酸盐和高压处理以改善血肠的保存

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Blood sausages are traditional products in many parts of the world. In most cases, a very short shelf-life limits their consumption to the areas in which they are produced. In this work, different mild preservation methods were applied to Morcilla de Burgos, a Spanish blood sausage, consisting of a range of organic acid salts (OAS) and high-pressure processing (HPP), with the aim of increasing its shelf-life. In the first experiment, three batches of morcillas were produced using three different commercial OAS-PL (3% potassium lactate), PL + SL (3% potassium and sodium lactate) and PL + SD (2.5% potassium lactate and sodium diacetate)-together with a control batch and were stored under chill conditions (4℃) for 35 days. In a further experiment, vacuum-packaged morcillas were treated at three different pressure levels-300, 500 and 600 MPa-for 10min, and stored under chill conditions for 28 days. In both batches, a sensory difference test was performed on day 1 after treatment and the morcilla samples were subjected to microbiological and sensory analysis after each week in storage. The results suggest that, in both cases, an addition of PL + SL and the application of 600 MPa for 10 min increases the shelf-life of the morcillas by 15 days. Once again, it is evident that the initial opportunities for contamination play a very important role in improving the shelf-life of food products.
机译：血肠是世界许多地方的传统产品。在大多数情况下，很短的保质期将它们的消耗限制在生产它们的区域。在这项工作中，将不同的温和保存方法应用于西班牙血肠Morcilla de Burgos，该香肠由一系列有机酸盐（OAS）和高压处理（HPP）组成，目的是延长其保存期限。在第一个实验中，使用三种不同的商用OAS-PL（3％的乳酸钾），PL + SL（3％的钾和乳酸钠）和PL + SD（2.5％的乳酸钾和双乙酸钠）生产了三批次的小孢子。与对照批次一起在冷藏条件下（4℃）保存35天。在进一步的实验中，将真空包装的莫氏菌在300、500和600 MPa的三种不同压力水平下处理10分钟，并在冷却条件下储存28天。在这两个批次中，在处理后的第一天进行了感官差异测试，并且在储存后每周对morcilla样品进行了微生物学和感官分析。结果表明，在两种情况下，添加PL + SL以及施加600 MPa的压力10分钟，都可以将小分子的货架期延长15天。再一次，很明显，污染的最初机会在改善食品的货架期中起着非常重要的作用。

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