Shelf life of fresh sausages stored under modified atmospheres

被引：24
|
作者：
Tremonte, P
Sorrentino, E
Succi, M
Reale, A
Maiorano, G
Coppola, R [1 ]
机构：
[1] Univ Molise, Dipartimento Sci & Tecnol Agroalimentari & Microb, I-86100 Campobasso, Italy
[2] Univ Molise, Dipartimento Sci Anim Vegetali & Ambiente, I-86100 Campobasso, Italy
来源：
JOURNAL OF FOOD PROTECTION | 2005年 / 68卷 / 12期
关键词：
D O I：
10.4315/0362-028X-68.12.2686
中图分类号：
Q81 [生物工程学（生物技术）]; Q93 [微生物学];
学科分类号：
071005 ; 0836 ; 090102 ; 100705 ;
摘要：
The aim of this study was to investigate differences in modified atmosphere packaging (MAP) for the improvement of the shelf life of fresh meat products. Three different conditions for preserving fresh sausages were tested: MAPI (20% CO2, 70% O-2, and 10% N-2), MAP2 (40% CO2 and 60% O-2), and MAP3 (40% CO2, 30% O-2, and 30% N-2)- Samples from the MAP2 group had fewer spoilage bacteria, stable red color (no change of a* value), and good physical attributes (high water-holding capacity, little loss from cooking, and low shear force needed for cutting) compared with samples from other treatment groups. Thus, high concentrations Of CO2 (40%) and 02 (60%) resulted in a longer shelf life for fresh sausages.
引用
收藏
页码：2686 / 2692
页数：7
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