Research of physical and chemical quality variation of the bacon during shelf life

In order to find out the quality changes of Sichuan sausage during shelf life and ensure their safety, dynamic characteristics of larger-production sausage were investigated by the moisture content, protein decomposition, fat oxidation, nitrite content and microbiological indicators during the shelf life.The results showed that pH and moisture content of the three sausage were of the overall downward trend;volatile basic nitrogen, AV, POV and TBA value showed a rising trend;nitrite increased with decreasing moisture content, but not exceeded;the total number of colonies of bulk hung sausage showed a downward trend, however, vacuum-packed products increased slightly.At the same time, the total number of colonies increased obviously in the 120¹50days.The coliform value of all sausage products did not exceed the national standards, and pathogenic bacteria were not detected.The products in the shelf life were overall safety.Compared to bulk hung bacon, the vacuum packaging ones were more effectively to extend the shelf life and can ensure the quality of sausage products.