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Application de traitements à haute pression aux saucisses cuites : populations bactériennes lors de l'entreposage frigorifique.

High-pressure processing applied to cooked sausages: bacterial populations during chilled storage.

Auteurs : YUSTE J., PLA R., CAPELLAS M., et al.

Type d'article : Article

Résumé

Vacuum-packaged cooked sausages were pressurized at 500 MPa for 5 or 15 min at mild temperature (65 °C) and later stored at 2 and 8 °C for 18 weeks. Microbial counts were determined 1 day and 3, 6, 9, 12, 15 and 18 weeks after treatment and compared with those of cooked sausages treated at 80 to 85 °C for 40 min. High-pressure processing at mild temperature is an effective preservation method that can replace heat pasteurization applied to some cooked meat and poultry products after packaging.

Détails

  • Titre original : High-pressure processing applied to cooked sausages: bacterial populations during chilled storage.
  • Identifiant de la fiche : 2001-2312
  • Langues : Anglais
  • Source : Journal of Food Protection - vol. 63 - n. 8
  • Date d'édition : 08/2000
  • Document disponible en consultation à la bibliothèque du siège de l'IIF uniquement.

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