FOOD SCIENCE ›› 2014, Vol. 35 ›› Issue (4): 215-219.doi: 10.7506/spkx1002-6630-201404044

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Changes in Microbiological and Physico-chemical Properties of Natural Casings during Storage at Different Salinity Levels

WANG Guo-dong1, HE Zhi-fei1,2, LI Hong-jun1, 2,*, WANG Yi1   

  1. 1. College of Food Science, Southwest University, Chongqing 400716, China;
    2. Chongqing Special Food Programme and Technology Research Center, Chongqing 400716, China
  • Received:2013-03-24 Revised:2014-01-11 Online:2014-02-25 Published:2014-03-17
  • Contact: Hongjun Li E-mail:983362225@qq.com

Abstract:

This study investigated the changes in microbiological and physico-chemical properties of natural casings after
storage at different salinity levels. Fresh hog casings were stored under sealed conditions at different salinity levels(18%,
20%, 22%, 24% and 26%) at 4 ℃. Color parameters, puncture force, total volatile basic nitrogen (TVB-N) value, total plate
count, coliform count and total number of lactic acid bacteria during storage were determined. The results showed that the
color and puncture force of natural casings decreased with prolonged storage duration whereas the opposite changes in
TVB-N value were observed. However, significant differences (P < 0.05) were only found in certain periods of time or
between different salinity levels. The total plate count of the first four groups decreased firstly, then increased and finally
decreased, and the total number of lactic acid bacteria reached a maximum on days 15, 5, 5 and 5, respectively, and then
decreased. However, both total plate count and lactic acid bacteria in the 26% salinity group always decreased. In summary,
brining with a salt content above 22% can provide safe storage of casings for more than 90 days at 4 ℃.

Key words: nature casings, different salinity levels, quality characteristics, changes

CLC Number: