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Vacuum packaging of bovine tripe. Microbial contamination and indole content.

Author(s) : GIACCONE V., CIVERA T., PARISI E.

Type of article: Article

Summary

Bacterial growth, indole production and off-flavour development, showed that the vacuum-packed tripe shelf life was extended to 10 days, whilst chilled-unpackaged tripe showed remarkable modifications of the sensory and microbial characteristics as early as 72 hours after slaughtering. The increase in indole content was shown to be strictly dependent on the development of Gram-negative Enterobacteriaceae. Therefore the indole test gave valuable information on the activity of these putrifying bacteria in vacuum-packaged tripe.

Details

  • Original title: Vacuum packaging of bovine tripe. Microbial contamination and indole content.
  • Record ID : 1995-1664
  • Languages: English
  • Source: Sci. Aliments - vol. 14 - n. 6
  • Publication date: 1994
  • Document available for consultation in the library of the IIR headquarters only.

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