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KMID : 1011620160320040390
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Korean Journal of Food and Cookey Science
2016 Volume.32 No. 4 p.390 ~ p.399
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Physico-chemical and Microbial Properties of Sausages Affected by Plant Scale and Cooking Treatments during Refrigerated Storage
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Choi Yun-Sang
Ku Su-Kyung
Jeon Ki-Hong
Park Jong-Dae
Lim Sang-Dong
Kim Hee-Ju
Kim Ji-Ho
Kim Young-Boong
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Abstract
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Purpose: The objective of this study was to examine the effect of plant scale and cooking conditions on the quality characteristics of sausages during refrigerated storage.
Methods: Sausages used in this study were classified into two groups: those submitted to 1st cooked treatments and those submitted to 2nd cooked treatments. The pH, volatile basic nitrogen (VBN), gas production ratio, and microorganisms were measured in triplicate.
Results: The change of quality in the products was assessed every 7 days by measuring pH, VBN levels, total microbes, coliform bacteria, Escherichia coli, and pathogenic bacteria in the products. Pathogenic bacteria such as Staphylococcus aureus, Listeria monocytogenes, Clostridium perfringens, and E. coli were not detected in the sausages with 1st cooked treatments. The results showed that the pH of the sausages decline as storage time increased. The pH value of the sausages with 2nd cooked treatments changed gradually. VBN levels were generally lower in products with 2nd cooked treatments than in those with 1st cooked treatments, but they varied with the type of products. On the 35th day, the number of total microbes ranged between 6.13-7.12 log CFU/g in products with 1st cooked treatments and 3.44-6.92 log CFU/g in products with 2nd cooked treatments, showing fewer bacteria in the latter products.
Conclusions: 1st cooked treatments were effective in microbial control, but 2nd cooked treatments could prolong the shelf life of the sausages, indicating a need for differential management of each product.
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KEYWORD
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sausage, cooking condition, pathogenic bacteria, quality, storage
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