Combined effect of high pressure and vinegar addition on the control of Clostridium perfringens and quality in emulsion-type sausage

Abstract

The objective of present study was to evaluate the combined effect of high pressure (HP) and vinegar addition on the control of Clostridium perfringens and quality in emulsion-type sausage. Emulsion-type sausages were manufactured with different levels of vinegar (0, 1, and 2%) and sodium nitrite (0.02%, positive control), respectively. Sausage samples for microbial analysis were inoculated with vegetative cells and spores of C. perfringens, respectively. Then, the sausages were treated with 4 cycles of HP for 3 min at each 500 MPa except for sodium nitrite group. Samples for microbial analysis were stored for 2 weeks at 4°C and then increased to 20°C and maintained the temperature for 3 weeks, while the other samples for quality analysis were stored for 5 weeks at 4°C. The HP treatment significantly reduced the initial counts of C. perfringens vegetative cells in emulsion-type sausage at 4°C. Sausage added with vinegar showed no significant difference with sodium nitrite in the populations of C. perfringens vegetative cells and spores, even under abusive temperature at 20°C. The sausages without vinegar showed higher counts of C. perfringens spores compared to sodium nitrite, regardless of HP treatment. The HP and vinegar treatment in sausage samples showed higher pH and water holding capacity than sodium nitrite group. The vinegar addition inhibited the lipid oxidation of sausage during the entire storage period, whereas HP treatment increased the lipid oxidation value of the sample. However, vinegar treatment in sausage tended to be tarnished in the color and high in hardness and chewiness value. In conclusion, the combination of HP and vinegar addition would control C. perfringens during storage with acceptable quality properties in emulsion-type sausage.