摘要 : The effectiveness of tapioca starch and potato flour as binders and the shelf stability of pork sausages under refrigerated storage for 30 days was compared. It was shown that sensory characteristics scores significantly decreased... 展开 The effectiveness of tapioca starch and potato flour as binders and the shelf stability of pork sausages under refrigerated storage for 30 days was compared. It was shown that sensory characteristics scores significantly decreased with increasing storage time in both treatments. There was no significant difference in appearance and flavour between treatments. However, potato flour incorporated sausages had a slower reduction in flavour and had significantly higher texture, juiciness and palatability compared to tapioca starch sausages. There was a linear and highly significant increase in microbial counts with increasing storage period in both treatments. Psychrophilic counts highly significantly increased during refrigerated storage, being higher in tapoica incorporated sausages. Sausages with potato flour had higher values for lactic acid bacteria, while sausages with tapioca starch had higher staphylococcal, yeast and mould counts. There were sporadic occurrences of streptococci, anaerobes and coliforms during the entire storage period. In conclusion, the use of potato flour is superior to tapioca starch in preparing sausages. 收起