Shelf‐life of chicken liver/egg paté in modified atmosphere packages

Abstract

Shelf-life of pat6 (salad in Israel) made by blending fried chicken liver and onions with hard-boiled eggs was extended, from 6 days in air to 14 days by Modified Atmosphere Packaging (MAP), using high COz/low O2 mixtures. Aerobic microbial growth, mainly B. subtilis, and lipid oxidation (as TBA values) were largely inhibited, during 14 days, and odour up to 8 days (not tested beyond). The microbial growth inhibition was due to high C 0 2 levels. Oxidation was prevented due to microbial inhibition and not due to reduced 02.