The effect of high pressure on the microbiological quality and other characteristics of cooked sausages packed in a modified atmosphere or vacuum
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62157124%3A16270%2F15%3A43873524" target="_blank" >RIV/62157124:16270/15:43873524 - isvavai.cz</a>
Alternative codes found
RIV/62157124:16810/15:43873524
Result on the web
<a href="http://www.sciencedirect.com/science/article/pii/S095671351500208X" target="_blank" >http://www.sciencedirect.com/science/article/pii/S095671351500208X</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.1016/j.foodcont.2015.04.010" target="_blank" >10.1016/j.foodcont.2015.04.010</a>
Alternative languages
Result language
angličtina
Original language name
The effect of high pressure on the microbiological quality and other characteristics of cooked sausages packed in a modified atmosphere or vacuum
Original language description
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 degrees 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 statisticallysignificant 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.
Czech name
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Czech description
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Classification
Type
J<sub>x</sub> - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)
CEP classification
GM - Food industry
OECD FORD branch
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Result continuities
Project
<a href="/en/project/ED1.1.00%2F02.0068" target="_blank" >ED1.1.00/02.0068: Central european institute of technology</a><br>
Continuities
P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)<br>I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace
Others
Publication year
2015
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Name of the periodical
Food Control
ISSN
0956-7135
e-ISSN
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Volume of the periodical
57
Issue of the periodical within the volume
November
Country of publishing house
GB - UNITED KINGDOM
Number of pages
6
Pages from-to
232-237
UT code for WoS article
000357839100036
EID of the result in the Scopus database
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