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MICROBIOLOGICAL DEVELOPMENT IN TERMS OF WATER ACTIVITY DURING THE STORAGE OF VACUUM-PACKED FRANKFURTERS.

EVOLUTION MICROBIOLOGIQUE EN FONCTION DE L'ACTIVITE DE L'EAU AU COURS DE L'ENTREPOSAGE DES SAUCISSES DE TYPE FRANKFURTERS EMBALLEES SOUS VIDE.

Author(s) : LACROIX C., CASTAIGNE F.

Type of article: Article

Summary

THE MICROBIOLOGICAL BEHAVIOUR OF SAMPLES OF FRANKFURTERS STORED NINE WEEKS AT 283 K (10 DEG C) WAS STUDIED, WITH WATER ACTIVITY, ADJUSTED BY INCORPORATING GLYCEROL, VARYING BETWEEN 0.976 AND 0.871. A WATER ACTIVITY DECREASE FROM 0.976 TO 0.927 CORRESPONDED TO A SLACKENING IN BACTERIAL GROWTH AND A CHANGE IN THE PREDOMINATING FLORA. WHEN WATER ACTIVITY WAS NOT HIGHER THAN 0.906 A DECREASE IN BACTERIAL COUNT IS OBSERVED. THE SAMPLES SHOWING A GROWTH OF STAPHYLOCOCCI HAD A WATER ACTIVITY RANGING BETWEEN 0. 959 AND 0.927.

Details

  • Original title: EVOLUTION MICROBIOLOGIQUE EN FONCTION DE L'ACTIVITE DE L'EAU AU COURS DE L'ENTREPOSAGE DES SAUCISSES DE TYPE FRANKFURTERS EMBALLEES SOUS VIDE.
  • Record ID : 1984-1043
  • Languages: French
  • Source: Lebensm.-Wiss. Technol. - vol. 16 - n. 3
  • Publication date: 1983/06

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