Full text available in english in Adobe Acrobat format:http://www.food.actapol.net/issue2/volume2/5_2_2004.pdf
Issue 3 (2) 2004 pp. 37-44
Bożena Danyluk, Hanna Gajewska-Szczerbal, Jan Pyrcz, Ryszard Kowalski
THE MICROBIAL STABILITY OF VACUUM PACKAGED SAUSAGES
Abstract: The influence of storage parameters and used plastic wraps onto microbial quality some vacuum packaged sausages was investigated. The sausages were vacuum packaged with the use typical (PA/PE) and thermoshrinkable (Cryovac) polymer films and next kept for 4-5 weeks in 4°C temperature. Microbial quality was estimated for prepared samples after every next week of storage. None of estimated samples satisfied requirements of standard norm of 3 weeks storage (shelf life declared by producers). No statistical significant influence of kind of the used polymer films was found.
Full text available in english in Adobe Acrobat format:http://www.food.actapol.net/issue2/volume2/5_2_2004.pdf
Keywords: packaging, microbiology, quality, sausages, shelf life
For citation:
Danyluk B.,Gajewska-Szczerbal H.,Pyrcz J.,Kowalski R., 2004. THE MICROBIAL STABILITY OF VACUUM PACKAGED SAUSAGES. Acta Sci.Pol., Technol. Aliment. 3 (2), 37-44
Danyluk B.,Gajewska-Szczerbal H.,Pyrcz J.,Kowalski R., 2004. THE MICROBIAL STABILITY OF VACUUM PACKAGED SAUSAGES. Acta Sci.Pol., Technol. Aliment. 3 (2), 37-44
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http://www.food.actapol.net/tom3/zeszyt2/abstrakt-5.html