Abstract:

In this study, the effects of modified atmosphere packaging, vacuum packaging and ordinary packaging on the
quality characteristics of fermented sausage were compared. The results showed that the total count of lactic acid bacteria
in mutton sausage packaged with the three methods significantly decreased (P < 0.05) during storage; stable variation of
Staphylococcus count was observed in modified atmosphere packaging; and total bacterial count of the vacuum packaging
group was significantly lower than those in the other two groups (P < 0.05). The contents of total volatile base nitrogen
(TVB-N) and thiobarbituric acid reactive substances (TBARS) were significantly higher in the ordinary packaging group
than in the other groups (P < 0.05). The water activity (aw) of the ordinary packaging group was dramatically reduced.
pH value showed an upward trendbut there was no significant difference among all treatments. Modified atmosphere
packaging was better than the other treatment based on color parameters, chewiness and springiness. In conclusion, modified
atmosphere packaging could maintain the fermentation characteristics of mutton sausage well and is suitable for packaging
fermented sausage.

Key words: fermented sausage, modified atmosphere packaging, vacuum packaging, starter culture, quality characteristics