Shelf-life of vacuum-packed cooked ring sausages at different chill temperatures

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

doi:10.1016/0168-1605(89)90093-7

Cited by 43 publications

(34 citation statements)

References 9 publications

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“…storage temperature decreases (37). We can still see interpreIn addition to atypical streptobacteria, obligate heterofertations in which sensory changes in vacuum-package d mentative lactobacilli and leuconostocs have been found in cooked sausages are not linked with bacterial numbers of the vacuum-packaged sausages (11,12,13,24,44,72,73,88) .…”

Section: Population Of Spoilage Bacteri Amentioning

confidence: 98%

“…Sen-sausages are found to be especially spoiled . In vacuumsory changes are produced by lactic acid bacterial growth on packaged vienna sausages, the mean pH values decrease d the surface of the sausages (37,40,41,42,89). In addition to from 6 .1 (unspoiled samples) to 4 .8 to 4 .6 (spoiled samples) the sensory changes in the sausages, changes in the drip (88) .…”

Section: Spoilage Of Sausagesmentioning

confidence: 99%

“…taste are the main undesirable sensory qualities produced a s Species of Enterobacteriaceae, Brochothrix theretoa result of spoilage of vacuum-packaged cooked sausage s sphacta, yeast and mold counts have generally been found to (37,42,72,88) . Deterioration of desirable sensory qualitie s be very low in whole sausages (10,12,13,40,59,88) .…”

Section: Population Of Spoilage Bacteri Amentioning

confidence: 99%

“…packaged cooked sausages (19,22,30,44,88) . L. sake is Sensory changes produced by lactic acid bacteria apalso the main cause of a highly offensive and commercially pear much later than the time when the bacteria reach th e important specific spoilage phenomenon and it seems to be stationary growth phase (36,37,72) . The length of time the most important spoilage strain in vacuum-packaged before spoilage changes become detectable increases as th e sausages (46,55) .…”

Section: Population Of Spoilage Bacteri Amentioning

confidence: 99%

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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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Section: Population Of Spoilage Bacteri Amentioning

confidence: 98%

Section: Spoilage Of Sausagesmentioning

confidence: 99%

Section: Population Of Spoilage Bacteri Amentioning

confidence: 99%

Section: Population Of Spoilage Bacteri Amentioning

confidence: 99%

See 2 more Smart Citations

Microbiological Spoilage and Contamination of Vacuum-Packaged Cooked Sausages

Korkeala

Björkroth

1997

Journal of Food Protection

123

View full text Add to dashboard Cite

show abstract

“…Lactic acid bacteria, as added cultures or native flora, predominated over the enterobacterial population in cooked sausages stored at 4 °C during 12 days (VICTORIA-LEÓN et al, 2006). However, although lactic acid bacteria are the dominant flora in vacuum-packed sausages, the presence of these strains seems not to negatively affect the shelf life of the products (KORKEALA et al, 1989), since the final population of the spoilage microorganisms, namely lactic acid bacteria, cannot be the only parameter or indicator for the evaluation of the shelf life of the meat products, but the final population of Pseudomonads and Enterobacteria was not high (MARSHALL; BAL' A, 2001).…”

Section: Enterobacterial Countmentioning

confidence: 99%