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

被引：14
|
作者：
Kamenik, Josef [1 ]
Salakova, Alena [1 ]
Hulankova, Radka [1 ,2 ]
Borilova, Gabriela [1 ,2 ]
机构：
[1] Univ Vet & Pharmaceut Sci Brno, Fac Vet Hyg & Ecol, Dept Meat Hyg & Technol, Brno 61242, Czech Republic
[2] Univ Vet & Pharmaceut Sci Brno, CEITEC Cent European Inst Technol, Brno 61242, Czech Republic
来源：
FOOD CONTROL | 2015年 / 57卷
关键词：
TVC; LAB; Psychrotrophic bacteria; Colour; TBARS; Sensory evaluation; HIGH HYDROSTATIC-PRESSURE; LACTIC-ACID BACTERIA; PORK MEAT PRODUCT; TO-EAT LACON; SHELF-LIFE; HAM; SPOILAGE; GROWTH; INHIBITION; COLOR;
D O I：
10.1016/j.foodcont.2015.04.010
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
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 degrees 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. (C) 2015 Elsevier Ltd. All rights reserved.
引用
收藏
页码：232 / 237
页数：6
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