Share

The effect of high pressure on the microbiological quality and other characteristics of cooked sausages packed in a modified atmosphere or vacuum.

Author(s) : KAMENÍK J., SALÁKOVÁ A., HULANKOVA R., et al.

Type of article: Article

Summary

The aim of this study was to analyse the effect of high pressure (HP) on the shelf life and other selected characteristics of two types of cooked sausages, which were packed under vacuum or modified atmosphere. The total viable count in samples treated with 600 MPa/5 min decreased during 35 days of storage (4 ± 2 °C) to a maximum of 1.3 log CFU/g. Microbial counts of 4–5 log CFU/g were detected in control samples not subjected to HP. Instrumental colour analysis did not reveal any statistically significant differences between the meat products subjected to HP and the control samples during the course of the experiment. No statistically significant differences were found during the sensory evaluation when meat samples subjected to HP and control samples were assessed.

Details

  • Original title: The effect of high pressure on the microbiological quality and other characteristics of cooked sausages packed in a modified atmosphere or vacuum.
  • Record ID : 30014891
  • Languages: English
  • Source: Food Control The International Journal of HACCP and Food Safety - vol. 57
  • Publication date: 2015/11
  • DOI: http://dx.doi.org/10.1016/j.foodcont.2015.04.010

Links


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

Indexing