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FACTORS AFFECTING THE SHELF-LIFE OF PRECOOKED CHILLED ROAST PORK.

Author(s) : ROBSON C. P., COLLISON R., MACFIE H. J. H.

Type of article: Article

Summary

THE MICROBIOLOGICAL, SENSORY AND PHYSICOCHEMICAL CHANGES IN PRECOOKED CHILLED PORK WERE MEASURED OVER 8 DAYS STORAGE AT 274 AND 278 K (1 AND 5 DEG C). MICROBIAL GROWTH WAS LIMITED, BUT MARKED SENSORY AND PHYSICOCHEMICAL CHANGES OCCURRED WITHIN THE 5-DAY PERIOD. AT 274 K, MARKED TOUGHENING OCCURRED AFTER ONLY 1 DAY ; WHILST AT 278 K ADVERSE FLAVOUR AND ODOUR CHANGES WERE NOTICEABLE BY THE 4TH DAY OF STORAGE. THE AMOUNT OF VOLATILE COMPOUNDS, ESPECIALLY N-HEXANAL, INCREASED SIGNIFICANTLY OVER THE 8-DAY STORAGE PERIOD, PARTICULARLY AT 278 K.

Details

  • Original title: FACTORS AFFECTING THE SHELF-LIFE OF PRECOOKED CHILLED ROAST PORK.
  • Record ID : 1989-2360
  • Languages: English
  • Source: Int. J. Food Sci. Technol. - vol. 24 - n. 1
  • Publication date: 1989/02
  • Document available for consultation in the library of the IIR headquarters only.

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