Shelf life of packaged sliced dry fermented sausage under different temperature.
Meat Sci
; 93(4): 802-9, 2013 Apr.
Article
em En
| MEDLINE
| ID: mdl-23305830
ABSTRACT
The aim of this study was to investigate the shelf-life of commercial sliced dry fermented sausage during storage at different temperatures. Different laminate composition was used for vacuum and nitrogen (100% N(2)) packaging. The microbiological, physico-chemical and sensory parameters were analysed during 120 days storage at 4, 22 and 37°C. Packaging materials were analysed for their barrier characteristic (oxygen permeability). Sensory quality limited the shelf-life of sliced dry fermented sausages before the limiting effects of microbial proliferation occurred. Nitrogen atmosphere packaging allowed longer storage (>120 days) than vacuum (95 days) packaged dry fermented sausages at 4°C.
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Base de dados:
MEDLINE
Assunto principal:
Temperatura
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Vácuo
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Embalagem de Alimentos
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Comportamento do Consumidor
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Conservação de Alimentos
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Produtos da Carne
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Nitrogênio
Idioma:
En
Ano de publicação:
2013
Tipo de documento:
Article