Share

IIR document

EFFECT OF SALT LEVEL AND COLD STORAGE TEMPERATURE ON SHELF LIFE OF COMMERCIALLY PRODUCED FRANKFURTERS.

Author(s) : PANERAS E. D., BLOUKAS J. G.

Summary

THREE TYPES OF SAUSAGES WITH SALT CONTENTS OF 2.5, 1.5 AND 0.5% WERE MANUFACTURED UNDER COMMERCIAL CONDITIONS. THEY WERE STORED UNDER VACUUM AT 273, 276 OR 280 K (0, 3 OR 7 DEG C) + OR -1 K, WITH RELATIVE HUMIDITIES OF 60-70, 55-60 AND 60-70%, RESPECTIVELY. SHELF LIFE WITH 2.5% SALT WAS 7 WEEKS AT 273 K, 6 WEEKS AT 276 K AND 3 WEEKS AT 280 K ; WITH 1.5% IT WAS 6 WEEKS AT 273 K, 4 WEEKS AT 276 K AND 2 WEEKS AT 280 K AND WITH 0.5% IT WAS 4 WEEKS AT 273 K, 3 WEEKS AT 276 K AND 2 WEEKS AT 280 K. MOULD GROWTH WAS THE MAIN CAUSE OF PRODUCT REJECTION AT 280 K, WHEREAS RANCID ODOUR WAS THE CAUSE OF REJECTION AT 273 K.

Available documents

Format PDF

Pages: 1986-3

This document is to be digitised and will be available within 10 working days

  • Public price

    20 €

  • Member price*

    Free

* Best rate depending on membership category (see the detailed benefits of individual and corporate memberships).

Details

  • Original title: EFFECT OF SALT LEVEL AND COLD STORAGE TEMPERATURE ON SHELF LIFE OF COMMERCIALLY PRODUCED FRANKFURTERS.
  • Record ID : 1988-1087
  • Languages: English
  • Publication date: 1986/09/10
  • Source: Source: Proc. Bristol Meet., IIR/C. R. Réun. Bristol, IIF
    1986-3; 303-312; 8 fig.; 1 tabl.; 13 ref.; discuss.
  • Document available for consultation in the library of the IIR headquarters only.

Indexing