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《The Food Industry》 2019-06
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Effect of Composite Degradable Film on Quality and Shelf-Life of Vacuum-Packed Air-Dried Sausage

HU Yaguang;MENG Lingwei;ZHANG Liyuan;Heilongjiang Bayi Agricultural University;  
Corn starch, polyvinyl alcohol(PVA), corn stover and glycerin are used to prepare the composite film, which is used to vacuum packaging of air-dried sausage. The pH, total volatile base nitrogen(TVB-N), water content, total plant count(TPC) and texture of the air-dried sausage are measured at 30 ℃ for 25 days. The pH of the air-dried sausage first increases and then decreases, then keeps stabilized; The moisture content decreases significantly; TVB-N and TPC values increase significantly; The hardness increases significantly, the elasticity decreases slowly, and the sensory score decreases significantly(p0.05). However, the moisture content, TVB-N and TPC values of the vacuum packaging samples are lower than those of the control, and its overall sensory score is higher than that of the control at the same storage period. Based on the results,when corn starch is 5.0%, PVA is 7.0%, and glycerin is 4%, degradable film combined with vacuum packaging has the best preservation effect on the air-dried sausage, and it can effectively inhibit microbial growth and extend its shelf-life.
【CateGory Index】: TS206;TS251.65
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