EFFECTS OF TEMPERATURE, LIGHT AND STORAGE TIME ON THE MICROFLORA OF VACUUM-OR NITROGEN-PACKED FRANKFURTERS.

Type of article: Article

Summary

FRANKFURTERS WERE VACUUM-OR NITROGEN-PACKED AND STORED AT 269, 273, 276 AND 280 K (-4, 0, 3 AND 7 DEG C) FOR 49 D UNDER LIGHT OR DARK DISPLAY CONDITIONS. DIFFERENCES IN NUMBER OF LACTOBACILLI, PSYCHROTROPHIC AND ANAEROBIC BACTERIA IN VACUUM-OR NITROGEN-PACKED SAMPLES WERE NOT STATISTICALLY SIGNIFICANT DURING STORAGE. THE EFFECTIVENESS OF NITROGEN PACKAGING ON YEAST AND MOULD INHIBITION WAS SIGNIFICANT, PARTICULARLY AT 276 AND 280 K. INITIALLY, THE DOMINANT FLORA OF BOTH PACKAGE SAMPLES CONSISTED OF PSEUDOMONAS AND MICROBACTERIUM SP BUT LACTOBACILLUS SP BECAME THE PREDOMINANT PSYCHROTROPHS (85.2-96.3%) AFTER 49 D OF STORAGE. TEMPERATURES OF 269 AND 273 K WERE AN EFFECTIVE INSURANCE AGAINST DEVELOPMENT OF SPOILAGE MICROFLORA, REGARDLESS OF PACKAGING ATMOSPHERE. LIGHT HAD NO IMPORTANT INFLUENCE ON MICROBIAL GROWTH, IRRESPECTIVE OF PACKAGING ATMOSPHERE.

Details

Original title: EFFECTS OF TEMPERATURE, LIGHT AND STORAGE TIME ON THE MICROFLORA OF VACUUM-OR NITROGEN-PACKED FRANKFURTERS.
Record ID : 1984-0183
Languages: English
Source: Journal of Food Protection - vol. 46 - n. 3
Publication date: 1983/03
Document available for consultation in the library of the IIR headquarters only.

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Indexing

Themes: Packaging;
Meat and meat products
Keywords: Nitrogen; Microbiology; Light; Lactobacillus; Vacuum; Chilling; Psychrotroph; Pseudomonas; Sausage; Meat product; Packaging