دانلود مقاله ترجمه شده اثر زمان به عمل آمدن (کامل شدن) تحت تاثیر محیط خلا و نفوذپذیری لایه ی بسته بندی بر روی فرآیند پردازش و خصوصیات کیفی سوسیس های تخمیر شده ی دارای چربی پایین

The effect of vacuum ripening of low-fat fermented sausages packaged in films with different permeabilities on their microbiological, physicochemical and sensorial characteristics was studied. High-fat control sausages were produced with 30% initial fat and low-fat sausages with 10% initial fat. The low-fat sausages were separated into: (a) non-packaged (control) and (b) packaged under vacuum on 7th, 12^th and 17th day of processing, remaining under vacuum during the ripening period for 21, 16 and 11 days, respectively, in three different oxygen (100, 38 and 6 5 cm3/m2/24 h/1 atm) and water vapour (4.5, <2.5 and 1 g/m2 24 h) permeability plastic bags. Vacuum packaging reduced (p < 0.05) the weight loss, the hardness and extent of lipid oxidation in the sausages, increased (p < 0.05) their lightness, but had no effect (p > 0.05) on the redness, compared to the control sausages. Packaging low-fat fermented sausages under vacuum for the last 11 days of ripening in packaging film with high permeability increased (p < 0.05) the lactic acid bacteria count. The same product packaged in film with medium permeability had a higher (p < 0.05) Micrococcaceae count and the same (p > 0.05) hardness and overall acceptability as the high-fat control sausages. A ripening time of 11 days and the medium packaging film permeability were the most appropriate conditions for the vacuum packaging of low-fat fermented sausages