کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
6390724 | 1628405 | 2015 | 6 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
The effect of high pressure on the microbiological quality and other characteristics of cooked sausages packed in a modified atmosphere or vacuum
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کلمات کلیدی
موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
دانش تغذیه
پیش نمایش صفحه اول مقاله
![عکس صفحه اول مقاله: The effect of high pressure on the microbiological quality and other characteristics of cooked sausages packed in a modified atmosphere or vacuum The effect of high pressure on the microbiological quality and other characteristics of cooked sausages packed in a modified atmosphere or vacuum](/preview/png/6390724.png)
چکیده انگلیسی
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 °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.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Control - Volume 57, November 2015, Pages 232-237
Journal: Food Control - Volume 57, November 2015, Pages 232-237
نویسندگان
Josef KamenÃk, Alena Saláková, Radka Hulánková, Gabriela Borilova,