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SHELF-LIFE STUDY OF VACUUM-PACKED AND PASTEURIZED FRANKFURTER SAUSAGES.

[In Portuguese. / En portugais.]

Author(s) : SARANTOPOULOS C. I. G. L.

Type of article: Article

Summary

THE STABILITY OF VACUUM-PACKED AND PASTEURIZED FRANKFURTER SAUSAGES WITH AND WITHOUT ADDED DYE (URUCUM) WAS EXAMINED WEEKLY DURING 35 DAYS OF DARK STORAGE AT 276 K (3 DEG C), MORE OR LESS 2 K. OXYGEN CONCENTRATION DECREASED AND NITROGEN CONCENTRATION INCREASED ; THE CARBON DIOXIDE CONCENTRATION DID NOT CHANGE. THE COLOURED VACUUM-PACKED SAUSAGES WERE FOUND TO HAVE A SHELF LIFE OF 29 DAYS, THE NON-COLOURED SAUSAGES 35 DAYS.

Details

  • Original title: [In Portuguese. / En portugais.]
  • Record ID : 1991-2178
  • Languages: Portuguese
  • Source: Colet. ITAL - vol. 20 - n. 2
  • Publication date: 1990
  • Document available for consultation in the library of the IIR headquarters only.

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