{"title":"零度以下的高压氧贮藏--对生猪肉香肠保质期和部分质量特性的影响","authors":"E. Malinowska-Pańczyk, Katarzyna Mazur","doi":"10.31883/pjfns/186806","DOIUrl":null,"url":null,"abstract":"The aim of this study was to determine the microbiological stability and changes occurring in selected physicochemical properties of raw pork sausages during hyperbaric storage at subzero temperature (HS-ST). It was shown that storage at moderate pressures (up to 111 MPa) led to a reduction in microbial populations. After 21 days of storage under these conditions, no microorganisms were detected in the samples. Additionally, the inhibition of thiobarbituric acid reactive substance (TBARS) formation was observed under HS-ST conditions. The negative effect of the storage at 111 MPa/−10°C was the sausage colour change from pink to grey-pink or grey, visible to the naked eye. Such changes did not occur in the samples stored at 60 MPa/−5°C for 35 days. The results showed that applying HS-ST at 60 MPa/−5°C allowed the shelf-life of raw pork sausages to be effectively extended by at least 35 days without visible quality deterioration.","PeriodicalId":20332,"journal":{"name":"Polish Journal of Food and Nutrition Sciences","volume":null,"pages":null},"PeriodicalIF":2.3000,"publicationDate":"2024-04-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Hyperbaric Storage at Subzero Temperature – the Effect on the Shelf-Life and Selected Quality Characteristics of Raw Pork Sausages\",\"authors\":\"E. Malinowska-Pańczyk, Katarzyna Mazur\",\"doi\":\"10.31883/pjfns/186806\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"The aim of this study was to determine the microbiological stability and changes occurring in selected physicochemical properties of raw pork sausages during hyperbaric storage at subzero temperature (HS-ST). It was shown that storage at moderate pressures (up to 111 MPa) led to a reduction in microbial populations. After 21 days of storage under these conditions, no microorganisms were detected in the samples. Additionally, the inhibition of thiobarbituric acid reactive substance (TBARS) formation was observed under HS-ST conditions. The negative effect of the storage at 111 MPa/−10°C was the sausage colour change from pink to grey-pink or grey, visible to the naked eye. Such changes did not occur in the samples stored at 60 MPa/−5°C for 35 days. The results showed that applying HS-ST at 60 MPa/−5°C allowed the shelf-life of raw pork sausages to be effectively extended by at least 35 days without visible quality deterioration.\",\"PeriodicalId\":20332,\"journal\":{\"name\":\"Polish Journal of Food and Nutrition Sciences\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":2.3000,\"publicationDate\":\"2024-04-23\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Polish Journal of Food and Nutrition Sciences\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://doi.org/10.31883/pjfns/186806\",\"RegionNum\":4,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q3\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Polish Journal of Food and Nutrition Sciences","FirstCategoryId":"97","ListUrlMain":"https://doi.org/10.31883/pjfns/186806","RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q3","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
Hyperbaric Storage at Subzero Temperature – the Effect on the Shelf-Life and Selected Quality Characteristics of Raw Pork Sausages
The aim of this study was to determine the microbiological stability and changes occurring in selected physicochemical properties of raw pork sausages during hyperbaric storage at subzero temperature (HS-ST). It was shown that storage at moderate pressures (up to 111 MPa) led to a reduction in microbial populations. After 21 days of storage under these conditions, no microorganisms were detected in the samples. Additionally, the inhibition of thiobarbituric acid reactive substance (TBARS) formation was observed under HS-ST conditions. The negative effect of the storage at 111 MPa/−10°C was the sausage colour change from pink to grey-pink or grey, visible to the naked eye. Such changes did not occur in the samples stored at 60 MPa/−5°C for 35 days. The results showed that applying HS-ST at 60 MPa/−5°C allowed the shelf-life of raw pork sausages to be effectively extended by at least 35 days without visible quality deterioration.
期刊介绍：
The Polish Journal of Food and Nutrition Sciences publishes original, basic and applied papers, reviews and short communications on fundamental and applied food research in the following Sections:
-Food Technology:
Innovative technology of food development including biotechnological and microbiological aspects
Effects of processing on food composition and nutritional value
-Food Chemistry:
Bioactive constituents of foods
Chemistry relating to major and minor components of food
Analytical methods
-Food Quality and Functionality:
Sensory methodologies
Functional properties of food
Food physics
Quality, storage and safety of food
-Nutritional Research Section:
Nutritional studies relating to major and minor components of food (excluding works related to questionnaire
surveys)
-“News” section:
Announcements of congresses
Miscellanea
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