| Shelf-life of vacuum-packed cooked ring sausages at different chill temperatures. | |
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MedLine Citation:
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PMID: 2641494 Owner: NLM Status: MEDLINE |
Abstract/OtherAbstract:
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Microbiological and sensory changes in 313 vacuum-packed cooked ring sausages from 28 different production runs and stored at 2, 4, 8 or 12 degrees C were monitored as a function of time. The sensory scores started to decrease at a level of approx. 10(7) lactobacilli/g. The judges began considering the samples unfit for human consumption when the lactobacilli counts were between 10(7) and 10(8) cfu/g; above a level of 10(8) cfu/g most of the samples were deemed unfit. At 2 degrees C, however, spoilage did not always seem to be microbiological, and four out of six different production runs were deemed unfit without any marked increase in microbial counts. In such cases, the judges described the sensory defects as a 'musty' rather than a sour aroma and taste. The sausages were deemed unfit when the lactobacilli were in a stationary growth phase which was considerably later than the point when the bacterial counts exceeded 10(7) cfu/g. The mean length of this delay was 30, 19, 16 and 7 days at 2, 4, 8 and 12 degrees C, respectively. The average shelf-lives were 55, 43, 29 and 17 days at 2, 4, 8 and 12 degrees C, respectively. The dependence of shelf-life on temperature can be formulated as follows: Shelf-life = 10(1.835 - 0.048 X temperature) The maximal shelf-life of this product, including nonmicrobiological spoilage, is assessed as approx. 10-11 weeks. A lactobacilli count greater than 10(7) cfu/g indicates that either the spoilage process has started or the product is already spoiled. When the lactobacilli count exceeds 10(8) cfu/g it is highly probable that the sausage sample is unacceptable. |
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Authors:
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H Korkeala; T Alanko; P Mäkelä; S Lindroth |
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Publication Detail:
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Type: Journal Article; Research Support, Non-U.S. Gov't |
Journal Detail:
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Title: International journal of food microbiology Volume: 9 ISSN: 0168-1605 ISO Abbreviation: Int. J. Food Microbiol. Publication Date: 1989 Nov |
Date Detail:
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Created Date: 1990-10-02 Completed Date: 1990-10-02 Revised Date: 2008-11-21 |
Medline Journal Info:
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Nlm Unique ID: 8412849 Medline TA: Int J Food Microbiol Country: NETHERLANDS |
Other Details:
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Languages: eng Pagination: 237-47 Citation Subset: IM |
Affiliation:
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Department of Food and Environmental Hygiene, College of Veterinary Medicine, Helsinki, Finland. |
Export Citation:
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APA/MLA Format Download EndNote Download BibTex |
| MeSH Terms | |
Descriptor/Qualifier:
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Cold Temperature Colony Count, Microbial Food Handling Food Microbiology* Food Preservation* Lactobacillus / growth & development* Meat* Meat Products* Odors Taste |
From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine
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