Effects of Five Different Packaging Methods on Preservation Effects of Instant Sausages
Sausage is a traditional food in China,which is deeply loved by consumers.With the development of society,traditional home-made techniques have gradually decreased,and people tend to buy the sausages made with modern techniques.There are relatively few types of instant sausages on the market,mainly because the quality of the meat is obviously damaged after the sausages are processed.During the storage of sausages,the growth of some microorganisms will also lead to the spoilage and deterioration of sausages,which will not only reduce their nutritional value and edible value,but also cause food safety problems.Based on this,the effects of five different packaging methods on the physicochemical properties,the total number of colonies and volatile substances of instant sausages are studied.The research results show that the best preservation and packaging method of instant sausages is 50％CO2+40％O2+10％N2.
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