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Bibliographic record number: 471693

Journal

Authors: Ščetar, Mario; Kovačić, Edita; Kurek, Mia; Galić, Kata
Title: The influence of packaging on dry meat sausage shelf-life
( The influence of packaging on dry meat sausage shelf-life )
Source: Book of abstracts 5th Central European Congress on food / Peter Simko (ed). - Bratislava : VUP , 2010. 105-105 (ISBN: 978-80-89088-90-4).
Meeting: 5th Central European Congress on food
Location and date: Bratislava, Slovačka, 19.-22.05.2010.
Keywords: inert atmosphere; vacuum packaging; shelf life; fermented sausage.
( inert atmosphere; vacuum packaging; shelf life; fermented sausage. )
Abstract:
The aim of this study was to determine the shelf life of fermented sausage, packed in inert atmosphere (100% N2), and in vacuum packaging, stored at various temperatures 3°C±1 , 20°C ±2 and 37°C±0. Regular production samples of fermented sausage were tested for this purpose. For inert atmosphere and vacuum packaging a combination of polymeric packaging materials was used: a) container (PET-A/PE) and b) coverer (PE- LLD/EVAL /PET and PET-X/PE). Dry meat sausages were analysed for following parameters: physic-chemical (pH, aw, fats, proteins, salt, nitrites), microbiological (sulfite-reducing clostridia, Salmonella spp., Staphylococcus aureus, Enterobacteriaceae, Listeria monocytogenes) and sensorial characteristics (taste, smell, consistency and appearance), during storage. Oxygen permeability rate through packaging material is also determined. The longest shelf life (90 days), determined on the basis of physical, chemical and microbiological results, as well as results of sensorial characteristics, was achieved with the fermented sausage packed in inert atmosphere (100% N2) and stored at the temperatures of 3°C±1, 20°C ±2 and 37°C±0. Shelf- life extension and preservation of fermented sausage, including inert atmosphere and vacuum packaging is possible by selecting the appropriate packaging materials.
Type of meeting: Poster
Type of presentation in a journal: Abstract
Type of peer-review: International peer-review
Project / theme: 058-1252971-2805
Original language: eng
Category: Znanstveni
Research fields:
Food processing technology
Contrib. to CROSBI by: mscetar@pbf.hr (mscetar@pbf.hr), 24. Svi. 2010. u 13:37 sati



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