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INFLUENCE OF NITRITE ADDITION AND GAS PERMEABILITY OF PACKAGING FILM ON THE MICROFLORA IN A SLICED VACUUM PACKED WHOLE MEAT PRODUCT UNDER REFRIGERATED STORAGE.

Author(s) : NIELSEN H. J. S.

Type of article: Article

Summary

CURED, SMOKED AND COOKED PORK LOINS WERE PREPARED WITHOUT NITRITE AND WITH 100 OR 200 PPM NITRITE, WERE SLICED, VACUUM PACKED AND STORED AT 275, 278 AND 283 K (2, 5 AND 10 DEG C). PART OF THE PRODUCT WAS PACKED IN A CONVENTIONAL FILM, A POLYAMIDE/POLYETHYLENE FILM, AND PART IN TWO FILMS WITH LOWER GAS PERMEABILITIES. NITRITE INHIBITED THE GROWTH OF BROCOTHRIX THERMOSPHACTA AND ENTEROBACTERIACEAE. AN EFFECT OF INCREASING ANAEROBIC CONDITIONS WAS SEEN IN CONJUNCTION WITH 100 PPM ADDED NITRITE AT 278 AND 283 K. THE INSENSITIVITY OF THE LACTIC-ACID BACTERIA TO NITRITE AND MICROAEROPHILIC CONDITIONS RESULTED IN THESE BACTERIA CONSTITUTING A LARGER PROPORTION OF THE TOTAL FLORA WITH NITRITE AND/OR PACKAGING FILMS WITH REDUCED OXYGEN PERMEABILITIES.

Details

  • Original title: INFLUENCE OF NITRITE ADDITION AND GAS PERMEABILITY OF PACKAGING FILM ON THE MICROFLORA IN A SLICED VACUUM PACKED WHOLE MEAT PRODUCT UNDER REFRIGERATED STORAGE.
  • Record ID : 1984-0613
  • Languages: English
  • Source: J. Food Technol. - vol. 18 - n. 5
  • Publication date: 1983/10
  • Document available for consultation in the library of the IIR headquarters only.

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