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Preservation of vacuum-packaged pork liver pâté by fermentation.

Author(s) : MOORE J. E., MADDEN R. H.

Type of article: Article

Summary

Fermentation with Lactobacillus plantarum and Pediococcus cerevisiae was evaluated as a natural method of preservation for use in pork liver paté. Addition of both starter strains to a raw meat mix lowered the pH to 4 in 15 hours at 30 deg C. Subsequent cooking to a core temperature of 70 deg C followed by vacuum packaging resulted in a product which remained acceptable for longer than 22 days when stored at 4 and 10 deg C. Results from this investigation indicate the potential use of lactic acid starter cultures to obtain a microbiologically stable product with enhanced safety.

Details

  • Original title: Preservation of vacuum-packaged pork liver pâté by fermentation.
  • Record ID : 1998-1753
  • Languages: English
  • Source: Journal of Food Protection - vol. 60 - n. 7
  • Publication date: 1997/07
  • Document available for consultation in the library of the IIR headquarters only.

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