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SHELF LIFE OF VACUUM-OR NITROGEN-PACKED PASTRAMI: EFFECTS OF PACKAGING ATMOSPHERES, TEMPERATURE AND DURATION OF STORAGE ON MICROFLORA CHANGES.

Author(s) : LALEYE L. C.

Type of article: Article

Summary

NUMBERS OF LACTOBACILLI, PSYCHROTROPHS AND ANAEROBES IN EITHER VACUUM-OR NITROGEN-PACKED PASTRAMI INCREASED SIGNIFICANTLY AS STORAGE TEMPERATURE WAS INCREASED ABOVE 269 K (-4 DEG C) OR DURATION EXTENDED BEYOND 7 DAYS AT 273, 276 AND 280 K (0, 3 AND 7 DEG C). FEW SIGNIFICANT DIFFERENCES OBSERVED IN THEIR NUMBERS WERE ATTRIBUTED TO TYPES OF PACKAGING BUT NUMBERS OF YEASTS AND MOLDS DECREASED SIGNIFICANTLY IN NITROGEN-PACKED SAMPLES, PARTICULARLY AT 280 K. GROWTH OF COLIFORMS TO LOG 4.5 PER GRAM OCCURRED AT 280 K IN BOTH PACKAGING TREATMENTS. THE INITIAL PSYCHROTROPHS CONSISTED OF BROCHOTHRIX (51-54%), LACTOBACILLUS (40-42%) AND PSEUDOMONAS SPP (6.6-9.0%) BUT LACTOBACILLUS SPP REPRESENTED 80-92% AT 49 DAYS.

Details

  • Original title: SHELF LIFE OF VACUUM-OR NITROGEN-PACKED PASTRAMI: EFFECTS OF PACKAGING ATMOSPHERES, TEMPERATURE AND DURATION OF STORAGE ON MICROFLORA CHANGES.
  • Record ID : 1985-0611
  • Languages: English
  • Publication date: 1984
  • Source: Source: J. Food Sci.
    vol. 49; n. 3; 1984.05-06; 827-831; 6 tabl.; 33 ref.
  • Document available for consultation in the library of the IIR headquarters only.

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