INFLUENCE OF TEMPERATURE AND GAS PERMEABILITY OF PACKAGING FILM ON DEVELOPMENT AND COMPOSITION OF MICROBIAL FLORA IN VACUUM-PACKED BOLOGNA-TYPE SAUSAGE.

Type of article: Article

Summary

STUDIES WERE DONE AT 2, 5 AND 10 DEG C. GREATEST DEVELOPMENT OF TOTAL AEROBIC PLATE COUNT AND BROCHOTHRIX THERMOSPHACTA AND GROWTH OF BOTH GRAM-POSITIVE COCCI AND YEAST WERE STIMULATED IN PACKAGES HAVING THE GREATEST PERMEABILITIES, WHEREAS THE OPPOSITE OCCURRED FOR THE LACTIC ACID BACTERIA. ONLY ENTEROBACTERIACEAE WERE HIGHLY INFLUENCED BY THE NATURE OF THE PACKAGING FILM. ORGANOLEPTIC ANALYSES SHOWED A CLEAR ASSOCIATION AMONG ODOUR, THE DEVELOPMENT OF MICROFLORA AND THE GAS PERMEABILITY OF PACKAGING FILM.

Details

Original title: INFLUENCE OF TEMPERATURE AND GAS PERMEABILITY OF PACKAGING FILM ON DEVELOPMENT AND COMPOSITION OF MICROBIAL FLORA IN VACUUM-PACKED BOLOGNA-TYPE SAUSAGE.
Record ID : 1984-0627
Languages: English
Source: Journal of Food Protection - vol. 46 - n. 8
Publication date: 1983/08
Document available for consultation in the library of the IIR headquarters only.

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Indexing

Themes: Packaging;
Meat and meat products
Keywords: Microbiology; Meat; Chilling; Sausage; Meat product; Permeability; Film; Packaging; Development