Evaluation of shelf life of cured, cooked, sliced turkey fillets and cooked pork sausages 'piroski' stored under vacuum and modified atmospheres at +4 and +10°C
Evaluation of shelf life of cured, cooked, sliced turkey fillets and cooked pork sausages 'piroski' stored under vacuum and modified atmospheres at +4 and +10°C
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DOI：
10.1016/s0309-1740(01)00224-8
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发表时间：
2002-09-01
期刊：
影响因子：
7.1
通讯作者：
Drosinos, EH
中科院分区：
文献类型：
--
作者：
Pexara, ES;Metaxopoulos, J;Drosinos, EH
货架寿命的评估是由固化，煮熟，切片火鸡胸鱼片和一种称为“piroski”的熟猪肉香肠，储存在真空和六个不同的改性气氛（MA）在+4和+10 degreesC。在储存期间监测总活菌计数、乳酸菌、pH值变化、颜色属性和是否存在致病菌（葡萄球菌、葡萄球菌）。研究结果表明，这两种产品在4 ℃和10 ℃下的平均保质期分别为2周和1周。在这些时期结束时，仅由乳酸菌组成的细菌种群达到10（8）cfu g（-1）。宏观变化（颜色、滴水损失和粘液）和感官变化（酸味）与pH值无关，并且在pH值> 5.5时已经观察到。可以得出结论，与真空包装相比，在这些试验中使用MA包装不会延长也不会缩短产品有效期。(C)2002爱思唯尔科技有限公司。保留所有权利。
Evaluation of shelf life was made of cured, cooked, sliced turkey breast fillets and a type of cooked pork sausage called 'piroski', stored in vacuum and in six different modified atmospheres (MA) at + 4 and + 10 degreesC. Total viable count, lactic acid bacteria, pH changes, colour attributes and the presence of pathogenic bacteria (listeriae, staphylococci) were monitored during the storage. The results of the study showed that the average shelf life for both products was 2 and I week at 4 and 10 degreesC, respectively. By the end of these periods, the bacterial population consisting of only lactic acid bacteria reached 10(8) cfu g(-1). Macroscopical (colour, drip loss and slime) and organoleptical changes (sour odours) were not related to pH and observed already at pH values > 5.5. It is concluded that the use of MA packaging in these tests did not extend and not reduce the product shelf life in comparison to vacuum packaging. (C) 2002 Elsevier Science Ltd. All rights reserved.