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EFFECT OF VACUUM PACKAGING ON THE QUALITY AND STORAGE LIFE OF DRY SAUSAGES.

[In German. / En allemand.]

Author(s) : GOSSLING U., HÖPKE H. U., GERICK K.

Type of article: Article

Summary

THE DRY SAUSAGES WERE RIPENED FOR 15 DAYS. POLYESTER/POLYETHYLENE LAMINATES WITH A MEAN OXYGEN PERMEABILITY OF 100 CM3/M2/24 H AND A FILM THICKNESS OF 87 MICROM WERE USED FOR VACUUM PACKAGING. STORAGE WAS AT 277 AND 293 K (4 AND 20 DEG C). TILL 125 DAYS' STORAGE THE STORAGE TEMPERATURE RATHER THAN VACUUM PACKAGING HAD AFFECTED THE STORAGE LIFE. A COMBINATION OF VACUUM PACKAGING AND REFRIGERATOR TEMPERATURES WAS FOUND TO EXTEND THE STORAGE LIFE OF THE PRODUCTS. THE SENSORY CHANGES TOOK PLACE MORE QUICKLY IN DRY SAUSAGES STORED AT 293 K THAN IN THOSE STORED AT 277 K. THE LATTER KEPT FOR AN AVERAGE OF 30 DAYS LONGER.

Details

  • Original title: [In German. / En allemand.]
  • Record ID : 1983-1378
  • Languages: German
  • Source: Fleischwirtschaft - vol. 62 - n. 9
  • Publication date: 1982/09
  • Document available for consultation in the library of the IIR headquarters only.

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