Title
THE MICROBIAL STABILITY OF VACUUM PACKAGED SAUSAGES
Autor
Bożena Danyluk, Hanna Gajewska-Szczerbal, Jan Pyrcz, Ryszard Kowalski
Keywords
packaging, microbiology, quality, sausages, shelf life
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.
Pages
37-44
Cite
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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