Share

Shelf life of chilled food during storage: why problems arise.

Ursachen für haltbarkeitsprobleme bei Lebensmitteln im Kühltemperaturbereich.

Author(s) : BRAUN P., LEKSCHAS S., FEHLHABER K.

Type of article: Article

Summary

The enzyme activity at low temperatures is very important for the evaluation of an accurate shelf life of chilled products. 7 Bacillus, 4 Pseudomonas, and 3 Aeromonas strains of 5 species were tested on their digestion of gelatine and casein at temperatures from -2 to 7°C for a period of 27 days. Proteolytic activity was observed at all tested temperatures. First reactions occurred after 3 days. Even storage at -2°C did not inhibit the activity of proteases completely. For the practical application can be concluded, that during storage of chilled products proteolytic activity can occur, provided that enzyme synthesis had taken place before chilling started.

Details

  • Original title: Ursachen für haltbarkeitsprobleme bei Lebensmitteln im Kühltemperaturbereich.
  • Record ID : 2000-0211
  • Languages: German
  • Source: Fleischwirtschaft - vol. 78 - n. 10
  • Publication date: 1998/10
  • Document available for consultation in the library of the IIR headquarters only.

Links


See the source

Indexing