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CONTROL OF MICROBIAL SPOILAGE ON FRESH POULTRY USING A COMBINATION POTASSIUM SORBATE/CARBON DIOXIDE PACKAGING SYSTEM.

Author(s) : ELLIOTT P. H., TOMLINS R. I., GRAY R. J. H.

Type of article: Article

Summary

FRESH CHICKEN THIGHS WERE DIPPED INTO EITHER 2.5% POTASSIUM SORBATE SOLUTION OR DISTILLED WATER, ADJUSTED TO PH 6.0 AND PACKAGED ON TRAYS IN NYLON/PLEXAR/SURLYN BAGS. ATMOSPHERES OF EITHER AIR, VACUUM OR 100% CO2 WERE CREATED IN THE PACKAGES WHICH WERE THEN STORED AT 283 K (10 DEG C) + OR -1 K FOR 10 DAYS. CHANGES IN AEROBIC PLATE COUNTS, LACTIC ACID BACTERIA AND PSEUDOMONADS WERE MONITORED. THE COMBINATION OF CO2 PACKAGING AND SORBATE TREATMENT PROVIDED THE MOST EFFECTIVE INHIBITORY SYSTEM. THE SHELF LIFE OF THE SORBATE/CO2 SAMPLES WAS EXTENDED 3 DAYS OVER THE CONTROL/AIR SAMPLES AT 283 K.

Details

  • Original title: CONTROL OF MICROBIAL SPOILAGE ON FRESH POULTRY USING A COMBINATION POTASSIUM SORBATE/CARBON DIOXIDE PACKAGING SYSTEM.
  • Record ID : 1986-0687
  • Languages: English
  • Publication date: 1985
  • Source: Source: J. Food Sci.
    vol. 50; n. 5; 1985.09-10; 1360-1363; 3 fig.; 21 ref.
  • Document available for consultation in the library of the IIR headquarters only.

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