Partager

Détermination de la durée de vie de boeuf frais emballé sous vide après traitement par des solutions à l'acide polylactique, à l'acide lactique et à la nisine : analyse microbienne.

Microbial shelf life determination of vacuum-packaged fresh beef treated with polylactic acid, lactic acid, and nisin solutions.

Auteurs : ARIYAPITIPUN T., MUSTAPHA A., CLARKE A. D.

Type d'article : Article

Résumé

The effectiveness of polylactic acid, lactic acid, nisin, and combinations of the acids and nisin on extending the shelf-life of raw beef was determined. Fresh beef species were dipped in a solution of 2% low molecular weight polylactic acid, 2% lactic acid, 200 IU of nisin per millilitre. The samples were then drip-dried, vacuum-packaged, and stored at 4 °C for up to 56 days. The beef surface pH values and numbers of psychrotrophic aerobic bacteria, psychrotrophic and mesophilic Enterobacteriaceae, Pseudomonas, and Lactobacillus were determined weekly for 56 days. It was found that 2% LMW-PLA, 2% LA, and the combinations of each acid and nisin significantly lowered the population of the above organisms compared with the untreated control, water, or nisin alone.

Détails

  • Titre original : Microbial shelf life determination of vacuum-packaged fresh beef treated with polylactic acid, lactic acid, and nisin solutions.
  • Identifiant de la fiche : 2000-1999
  • Langues : Anglais
  • Source : Journal of Food Protection - vol. 62 - n. 8
  • Date d'édition : 08/1999
  • Document disponible en consultation à la bibliothèque du siège de l'IIF uniquement.

Liens


Voir d'autres articles du même numéro (4)
Voir la source

Indexation