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首页> 外文期刊>Meat Science >Effect of initial mild curing, with additives, of hog and sheep sausage casings on their microbial quality and mechanical properties after storage at difference temperatures
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Effect of initial mild curing, with additives, of hog and sheep sausage casings on their microbial quality and mechanical properties after storage at difference temperatures

机译：猪和绵羊香肠肠衣在添加不同温度后初次温和固化对其在不同温度下保存后微生物质量和机械性能的影响

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摘要

Sausage containers, derived from animal intestines, are usually preserved by salting and/or drying. Adequately salted final pro- ducts are microbiologically fully acceptable. However casings, even those packed in dry salt, sometimes deteriorate in quality. Experiments were performed to improve salting procedures by adding food-grade additives to the salt to improve the micro- biological and mechanical properties of the casings. Before storage, casings were cured by slush-or dry-salting with or without additives for 3 weeks, and after that the rinsed and re-salted (dry-or slush-salting) casings were stored for 6 months at different temperatures (10, 20, and 40℃). During storage, growth of halophylic bacteria was observed in control casings (salted, no addi- tives) but not in casings cured with citric or lactic acid and their relative sodium salts. The casings cured with citric acid/Na_3-citrate had good mechanical properties and filling characteristics when assessed after prolonged storage at 10℃.
机译：源自动物肠的香肠容器通常通过盐腌和/或干燥保存。在微生物学上，完全盐化的最终产品是完全可以接受的。但是，即使是用干盐包装的肠衣，有时质量也会下降。通过将食品级添加剂添加到盐中以改善肠衣的微生物和机械性能，进行了改进盐化程序的实验。在储存之前，通过在有或没有添加剂的情况下将其肠溶或干盐腌制，将肠衣固化3周，然后将漂洗并重新腌制（干或糖渍）的肠衣在不同温度下保存6个月（10， 20和40℃）。在储存过程中，在对照肠衣（盐渍，无添加剂）中观察到了卤代细菌的生长，但在柠檬酸或乳酸及其相对钠盐固化的肠衣中未观察到。柠檬酸/ Na_3-柠檬酸盐固化的肠衣在10℃下长时间储存​​后评估具有良好的机械性能和填充特性。

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