MICROFLORA OF BOLOGNA SAUSAGE, PACKAGED IN CELLOPHANE AND STORED IN COLD AND ENVIRONMENTAL CONDITIONS.

[In Spanish. / En espagnol.]

Author(s) : BENTICUAGA I. V., TESONE S., QUEVEDO F.

Type of article: Article

Summary

MICROBIOLOGICAL CHANGES IN AEROBIC CELLOPHANE-PACKED BOLOGNA WERE INVESTIGATED. SAMPLES WERE STORED AT 278 AND 288 K (5 AND 15 DEG C) AVERAGE ROOM TEMPERATURE FOR 7 WEEKS. TOTAL AEROBIC COUNT AND BROCHOTHRIX THERMOSPHACTA COUNT REACHED THE HIGHEST LEVELS IN THE SAMPLES STORED AT 278 K. THE GROWTH RATE OF BROCHOTHRIX THERMOSPHACTA INCREASED UNTIL WATER ACTIVITY DROPPED TO 0.91 IN THE SAMPLES STORED AT 288 K AND TO 0.90 IN THOSE STORED AT 278 K. ALTHOUGH MICROBIOLOGICAL SPOILAGE WAS NOT DETECTED AFTER 7 WEEKS, AT BOTH STORAGE TEMPERATURES, DEHYDRATION PERCENTAGES WERE HIGH. COLOUR CHANGED GRADUALLY TO A LIGHT BROWN, CONSEQUENTLY DIMINISHING THE COMMERCIAL VALUE OF THE PRODUCT AT THE END OF THE STORAGE PERIOD.

Details

Original title: [In Spanish. / En espagnol.]
Record ID : 1986-1088
Languages: Spanish
Source: Noticiteca - vol. 15 - n. 88
Publication date: 1985
Document available for consultation in the library of the IIR headquarters only.

Links

See the source

Indexing

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