EXTENDING THE SHELF LIFE OF VACUUM-PACKAGED PORK LIVER PATE.

Type of article: Article

Summary

PROCESSING CONDITIONS TO ACHIEVE A MINIMUM SHELF LIFE OF 1 MONTH AT 277 K (4 DEG C) FOR A VACUUM PACKAGED PORK LIVER PATE WERE DEFINED. COOKING TO A CORE TEMPERATURE OF 343 K (70 DEG C) AND MAINTAINING LESS THAN 25% ADDED WATER PREVENTED SPOILAGE BY LACTIC ACID BACTERIA. HIGHER ADDED WATER LEVELS CAUSED SPOILAGE DUE TO GREENING RESULTING FROM THE PROLIFERATION OF LACTOBACILLUS VIRIDESCENS. GLYCEROL AT LEVELS UP TO 1% (W/W) ACCELERATED SOUR SPOILAGE BUT GLUCONO-DELTA-LACTONE (GDL) AT 0.5% (W/W) MARKEDLY REDUCED THE GROWTH OF LACTIC ACID BACTERIA. OVERALL SHELF LIFE WAS BEST MAINTAINED BY CONTROL OF THE WATER ACTIVITY OF THE PRODUCT THROUGH REGULATION OF ADDED WATER OR THE USE OF GDL.

Details

Original title: EXTENDING THE SHELF LIFE OF VACUUM-PACKAGED PORK LIVER PATE.
Record ID : 1990-2411
Languages: English
Source: Journal of Food Protection - vol. 52 - n. 12
Publication date: 1989
Document available for consultation in the library of the IIR headquarters only.

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Indexing

Themes: Food quality and safety. Microbiology;
Packaging;
Meat and meat products
Keywords: Mince; Vacuum; Meat; Chilling; Organoleptic property; Meat product; Pork; Packaging; Liver; Pork product