Lactic acid and pH as indicators of spoilage for vacuum-packed cooked ring sausages

Korkeala, Hannu; Alanko, Timo; Mäkelä, Pia; Lindroth, S.

doi:10.1016/0168-1605(90)90072-d

Cited by 28 publications

(25 citation statements)

References 14 publications

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“…The relationship between lactic acid bacteria and pH of meat emulsion has been comprehensively investigated in recently years. It was demonstrated that the accumulation of lactic acid bacteria led to pH decrease (Cayré, Vignolo, & Garro, 2003;Calo-Mata et al, 2008;Korkeala, Alanko, Mäkelä, & Lindroth, 1990;Paula et al, 2011).…”

Section: Ph and Moisture Evolutionmentioning

confidence: 99%

Effects of different cooling methods on shelf-life of cooked jumbo plain sausages

Feng

Sun

García‐Martín

et al. 2013

LWT - Food Science and Technology

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Section: Ph and Moisture Evolutionmentioning

confidence: 99%

Effects of different cooling methods on shelf-life of cooked jumbo plain sausages

Feng

Sun

García‐Martín

et al. 2013

LWT - Food Science and Technology

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“…ethanol, and 1-hydroxy-2-butanone (not shown). The sensory threshold of lactic acid depends on food matrix (Korkeala, Alanko, M€ akel€ a, & Lindroth, 1990;Vermeiren, Devlieghere, & Debevere, 2004) so it is unclear if the increased acidity in low salt ham is due to increased lactic/propionic acid (Fig. 4) content.…”

Section: Salt Content Safety and Sensory Propertiesmentioning

confidence: 99%

Production process and quality of two different dry-cured sheep hams from Western Balkan countries

Stojkovic

Grabež

Bjelanovic

et al. 2015

LWT - Food Science and Technology

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“…Absence of Carnobacterium spp . from lactobacilli reach 5 X 10' CFU/g of the surface layer, lacti c spoiled vacuum-packed vienna sausages was found by von acid concentration increases sharply (38) . Sour aroma an d Holy et al .…”

Section: Population Of Spoilage Bacteri Amentioning

confidence: 99%

“…It is generally known that lactic acid bacteria can 6 .3 . Once the lactic acid bacteria reached a population o f produce sensory changes as well as changes in physical 6 X 10' CFU/g, the pH decreased sharply (38,41) . Sample s appearance in spoiled vacuum-packaged sausages (Table 1) .…”

Section: Spoilage Of Sausagesmentioning

confidence: 99%

Microbiological Spoilage and Contamination of Vacuum-Packaged Cooked Sausages

Korkeala

Björkroth

1997

Journal of Food Protection

123

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Lactic acid bacteria are considered a major component of th e microbial population found on various types of vacuum-package d cooked sausages . Lactobacillus sake and Lactobacillus curvatu s have been shown to be common species in these products . L . sak e seems to form the predominant part of the spoilage population . Lactic acid bacterial growth on the surface of the sausage s produces undesirable sensory attributes, such as sour aroma an d taste . A specific spoilage phenomenon of commercial significance , characterized by long, stretchy, polysaccharide ropes betwee n sausages or sausage slices, has also been found . L . sake strains play a major role in this spoilage phenomenon as well . Cooking o f sausages during manufacturing destroys lactic acid bacteria on th e surface of the sausages . Sausages are recontaminated with spoilag e lactic acid bacteria mainly during the processing stages afte r cooking . During the chilling process, product contamination apparently results from exposure to airborne microorganisms . Workers and equipment are among the most likely sources of contamination during packaging and slicing . Spoilage strains originating from ra w material may spread to other areas in the production facility (i .e . , chill, slicing, and packaging rooms) via the air, workers and equipment . Decontamination methods can be used to prevent th e growth of spoilage microorganisms and to extend the shelf life o f vacuum-packaged sausages after packaging .

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Lactic acid and pH as indicators of spoilage for vacuum-packed cooked ring sausages

Cited by 28 publications

References 14 publications

Effects of different cooling methods on shelf-life of cooked jumbo plain sausages

Effects of different cooling methods on shelf-life of cooked jumbo plain sausages

Production process and quality of two different dry-cured sheep hams from Western Balkan countries

Microbiological Spoilage and Contamination of Vacuum-Packaged Cooked Sausages

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