Share

SHELF LIFE STUDIES OF VACUUM PACKAGED BACON TREATED WITH NISIN.

Author(s) : CALDERON C., COLLINS-THOMPSON D. L., USBORNE W. R.

Type of article: Article

Summary

THE EFFECT OF VARIOUS CONCENTRATIONS OF NISIN (250, 500 OR 750 IU/GRAM) COMBINED WITH 50 PPM SODIUM NITRITE ON THE SHELF LIFE OF VACUUM PACKAGED BACON WAS EVALUATED. TREATED BACON SAMPLES WERE STORED AT 303 AND 278 K (30 AND 5 DEG C) FOR 4 DAYS OR 6 WEEKS, RESPECTIVELY. BACON STORED AT 303 K SHOWED A 1 DAY EXTENSION OF SHELF LIFE AT NISIN LEVELS OF 500 AND 750 IU/G. LOWEST COUNTS AT 6 WEEKS WERE IN BACON TREATED WITH 750 IU NISIN AND STORED AT 278 K. THE LACTIC ACID BACTERIA COUNT WAS 15 CFU/G LOWER THAN THE CONTROLS. A 1-WEEK EXTENSION OF STORAGE LIFE WAS PREDICTED FOR NISIN-TREATED (750 IU) BACON.

Details

  • Original title: SHELF LIFE STUDIES OF VACUUM PACKAGED BACON TREATED WITH NISIN.
  • Record ID : 1986-0243
  • Languages: English
  • Source: Journal of Food Protection - vol. 48 - n. 4
  • Publication date: 1985
  • Document available for consultation in the library of the IIR headquarters only.

Links


See other articles in this issue (1)
See the source

Indexing