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SHELF LIFE OF VACUUM-PACKED COOKED RING SAUSAGES AT DIFFERENT CHILL TEMPERATURES.

Author(s) : KORKEALA H.

Type of article: Article

Summary

STUDY OF THE CHANGES IN MICROFLORA (LACTOBACILLAE) AND IN THE ORGANOLEPTIC PROPERTIES (TASTE, AROMA) OF SAUSAGES STORED BETWEEN 0 AND 60 DAYS AT 275, 277, 281 OR 285 K (2, 4, 8 OR 12 DEG C). FLAVOUR DETERIORATION IS NOT ALWAYS ACCOMPANIED BY CHANGES IN THE NUMBER OF LACTOBACILLAE. THE SHELF LIFE IS 55, 43, 29 AND 17 DAYS AT 275, 277, 281 AND 285 K, RESPECTIVELY. MATHEMATICAL MODEL FOR CALCULATION OF SHELF LIFE. H(Bibliogr. int. CDIUPA-CNRS, FR., 89-210-253626.

Details

  • Original title: SHELF LIFE OF VACUUM-PACKED COOKED RING SAUSAGES AT DIFFERENT CHILL TEMPERATURES.
  • Record ID : 1990-1110
  • Languages: English
  • Source: Int. J. Food Microbiol. - vol. 9 - n. 3
  • Publication date: 1989

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