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Study of treatment with organic acids on the microbial counts
and the biogenic amines formation of raw meat and Chi- nese-
style sausage contained two parts, which were the micro- bial
growth and biogenic amines formation. The total plate counts,
lactic acid bacteria, Staphylococ- cus and Micrococcus of the
treated groups on raw meat were si- gnificantly smaller than
those of the controls (P<0.05). Ente- robacteriaceae and
Listeria spp. of the treated groups were smaller than those of
the controls. The L value of the controls were significantly
(P<0.05) smaller than those of the other treated groups. The
total plate counts, lactic acid bacteria and Staphylo- coccus
and Micrococcus of the treated groups were significantly
(P<0.05) greater than those of the treated groups in the Chi-
nese-style sausage after storage for 30 days at 4℃. The Lis-
teria spp. counts of the controls were greater than those of
the treated groups after storage for 30 days. The Enterobacte-
riaceae counts of the controls were greater than those of the
treated groups on days 0, 5, 10, 30 and 40. Although the TBA
value increased after storage, the level was still acceptable.
The pH of the controls in Chinese-style sausage had a sig-
nificant difference after storage from day 0 to 20 at 4℃ (P<
0.05), but it hadn''t a significant difference after storage
from days 30 to 40. VBN value of the controls were greater than
that of the treated groups after storage except day 10. Trypta-
mine, phenylethylamine and spermidine were not detected after
storage for 40 days. Cadaverine of the controls were greater
than that of the treated groups after storage on day 30. Hista-
mine of the treated groups with lactic and citric acid were
greater than that of the other treatments after storage on day
5 (P<0.05). Tyramine of the controls were significantly greater
than that of treated groups after storage on day 30.
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