关键词: 丙酸钙, 汉堡, 保鲜

Abstract:

This study examined the effect of calcium propionate added to hamburger on prolonging its shelf life. After
storage at room (20 ± 1) ℃ or low temperature (4 ± 1) ℃, hamburgers made with the addition of calcium propionate
at mass ratios of 2%, 3% and 4% were evaluated for sensory quality, acidity, specific volume, total bacterial count, mold
count, coliform count and pathogenic bacteria. The results showed that at both storage temperatures, addition of 3% calcium
propionate was the most effective in hamburger preservation, which could better maintain the original sensory quality,
significantly inhibit the increases in acidity and specific volume and the growth of molds and E. coli, and reduce total
bacterial count. The shelf life of hamburger could be extended effectively at low temperature. However, the sensory quality
rapidly became worse and poor taste appeared during the later storage period.

Key words: calcium propionate, hamburger, preservation