Search results for "Poultry sausage"

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Combined use of modified atmosphere packaging and high pressure to extend the shelf-life of raw poultry sausage

2014

International audience; The contribution of modified atmosphere packaging (MAP) in extending the shelf-life of high-pressure treated raw poultry sausages was examined by considering microbial and oxidative stability (TBARs) aspects. Raw poultry sausages packaged under air or modified atmosphere (50% CO2–50% N2) were pressurized at 500 MPa during 5 min at a maximum temperature of 10.5 °C, subsequently allowed to refrigerated storage during 22 days. During storage, samples were tested at time intervals for headspace gas composition, pH, TBARs, Aerobic Mesophilic Counts (AMC) and Lactic Acid Bacteria (LAB) counts. The high pressure treatment could represent an efficient means of extending the …

food.ingredientPoultry sausageShelf-lifeChemistryFood additiveOrganolepticHydrostatic pressureCombined useModified atmosphere packagingGeneral ChemistryMicrobiological qualityShelf lifeIndustrial and Manufacturing EngineeringLipid oxidationHigh pressure[SPI]Engineering Sciences [physics]foodLipid oxidationModified atmosphereHigh pressure[PHYS.COND.CM-MS]Physics [physics]/Condensed Matter [cond-mat]/Materials Science [cond-mat.mtrl-sci]Food science[SDV.AEN]Life Sciences [q-bio]/Food and NutritionFood Science
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