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Emballage sous atmosphère modifiée : un moyen de prolonger la durée d'entreposage des saucisses de volaille tranchées sous entreposage frigorifique.

[In Polish. / En polonais.]

Auteurs : CEGIEKLSKA-RADZIEJEWSKA R., PIKUL J.

Type d'article : Article

Résumé

The aim of the study was to demonstrate the beneficial influence of modified atmosphere packaging (vacuum, modified atmosphere with gases: 75% carbon dioxide, 20% nitrogen and 5% oxygen) in relation to normal air packaging conditions on prolonging the shelf-life of sliced poultry sausages, different with regards to composition and comminuting grade of raw product, stored under refrigerated conditions at 0-2 °C. The results of the study indicate that packaging of sliced poultry sausages in modified atmosphere and storage at temperatures below 2 °C could extend the shelf-life of these products by 2 to 5 times while maintaining their initial good quality. It was found that poultry sausage slices with increasing comminuting grade of raw product and with a large share of mechanically recovered poultry meat need to be packed and stored only in modified atmosphere of protective gases, because their vacuum packaging results in considerable deformation of product and difficulties in separating slices after opening the package.

Détails

  • Titre original : [In Polish. / En polonais.]
  • Identifiant de la fiche : 2001-2318
  • Langues : Polonais
  • Source : Chlodnictwo - vol. 35 - n. 7
  • Date d'édition : 07/2000
  • Document disponible en consultation à la bibliothèque du siège de l'IIF uniquement.

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