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Shelf-life of chicken liver-egg paté in modified atmosphere packages.

Author(s) : SOFFER T., MARGALITH P., MANNHEIM C. H.

Type of article: Article

Summary

Shelf-life of paté (salad in Israel) made by blending fried chicken liver and onions with hard-boiled eggs was extended, from 6 days in air to 14 days by modified-atmosphere packaging, using high CO2-low O2 mixtures. Aerobic microbial growth, mainly B. subtilis, and lipid oxidation (as thiobarbituric acid values) were largely inhibited, during 14 days, and odour up to 8 days (not tested beyond). The microbial growth inhibition was due to high CO2 levels. Oxidation was prevented due to microbial inhibition and not due to reduced O2.

Details

  • Original title: Shelf-life of chicken liver-egg paté in modified atmosphere packages.
  • Record ID : 1995-1033
  • Languages: English
  • Source: Int. J. Food Sci. Technol. - vol. 29 - n. 2
  • Publication date: 1994/04
  • Document available for consultation in the library of the IIR headquarters only.

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