2010•Guizhou nongye kexueRequires access

Effect of Lactobacillus sakei B-2 on quality guarantee period of ham slice with vacuum packing.

Ping Hu, XU Xing-lian, Zhou Guang-hong, Yanqing Han, Xie Wei, Bo Xu

Abstract

Lactobacillus sakei with(5.91±0.04) lg CFU/g was inoculated in ham slices with vacuum packing at 4℃ to study the effect on quality guarantee period of meat products under the storage condition of low temperature by evaluating its sensory quality,determining its pH and TVB-N,and analyzing microbe dynamic variation.The results showed that the shelf period of ham slices inoculated with(5.91±0.04)lg CFU/g Lactobacillus sakei was up to 35 d,20 d longer than CK.Lactobacillus sakei B-2 can effectively prolong the quality guarantee period of smoked ham slices with vacuum packing under the storage condition of low temperature.

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Key concepts: Lactobacillus sakei, Vacuum packing, Food science, Shelf life, Chemistry, Inoculation, Lactobacillus, Biology