The occurrence of efflorescences on the surface of dry fermented sausages represents a current issue for the meat processing industry. Preventing the efflorescence formation by the addition of sodium hexametaphosphate (SHMP) was shown to be promising in a previous study. The optimum SHMP addition was studied by adding SHMP (0.0, 1.0, 3.0, and 5.0 g/kg) directly to the sausage batter. Visual and chemical analyses were conducted during 8 weeks of storage under modified atmosphere. Visual analyses revealed significant lower amounts of efflorescences on the sausage surface after 8 weeks when 1.0 (27.1%), 3.0 (9.0%), and 5.0 g/kg SHMP (3.4%) were added, compared to the control with 38.0% efflorescences. SHMP significantly affected the occurrence (8 weeks) of magnesium on the surface: + 85.5%, + 23.7%, + 3.5%, and − 28.2% for 0.0, 1.0, 3.0, and 5.0 g/kg, respectively. The addition of 4.785 g/kg was calculated to fully inhibit the formation of efflorescences by complexing magnesium ions.

在干发酵香肠表面上出现风化代表了肉类加工工业的当前问题。在先前的研究中，通过添加六偏磷酸钠（SHMP）防止风化形成是有希望的。通过将SHMP（0.0、1.0、3.0和5.0 g / kg）直接添加到香肠面糊中来研究最佳SHMP添加量。在改性气氛下储存8周期间进行了目视和化学分析。视觉分析显示，与添加38.0％的对照相比，添加1.0（27.1％），3.0（9.0％）和5.0 g / kg SHMP（3.4％）的8周后，香肠表面的显着降低。SHMP显着影响了表面镁的生成（8周）：0.0、1.0、3.0和5.0 g / kg分别为+ 85.5％，+ 23.7％，+ 3.5％和− 28.2％，分别。计算出4.785 g / kg的添加量可以通过络合镁离子来完全抑制风化的形成。