The effect of high pressure on the microbiological quality and other characteristics of cooked sausages packed in a modified atmosphere or vacuum

Kód výsledku v 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>

Nalezeny alternativní kódy

RIV/62157124:16810/15:43873524

Výsledek na webu

<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>

Jazyk výsledku

angličtina

Název v původním jazyce

The effect of high pressure on the microbiological quality and other characteristics of cooked sausages packed in a modified atmosphere or vacuum

Popis výsledku v původním jazyce

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.

Název v anglickém jazyce

The effect of high pressure on the microbiological quality and other characteristics of cooked sausages packed in a modified atmosphere or vacuum

Popis výsledku anglicky

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.

Druh

J_x - Nezařazeno - Článek v odborném periodiku (Jimp, Jsc a Jost)

CEP obor

GM - Potravinářství

OECD FORD obor

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Projekt

<a href="/cs/project/ED1.1.00%2F02.0068" target="_blank" >ED1.1.00/02.0068: CEITEC - central european institute of technology</a><br>

Návaznosti

P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)<br>I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Rok uplatnění

2015

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

Food Control

ISSN

0956-7135

e-ISSN

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Svazek periodika

57

Číslo periodika v rámci svazku

November

Stát vydavatele periodika

GB - Spojené království Velké Británie a Severního Irska

Počet stran výsledku

6

Strana od-do

232-237

Kód UT WoS článku

000357839100036

EID výsledku v databázi Scopus

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