Original scientific paper

Some factors determining the shelf life of vacuum packed heattreated Greek sausages

Fotios Mantis ; Department of Food Technology, Technological Educational Institution (T.E.I.) of Athens, Greece
Angeliki R. Burriel ; Laboratory of Microbiology and Parasitology, Faculty of Veterinary Medicine, University of Thessaly, Greece
Olga Sabatakou ; National Agricultural Research Foundation-Institute of Veterinary Research of Athens, Greece
Angelos Vacalopoulos ; National Agricultural Research Foundation-Institute of Veterinary Research of Athens, Greece
Spyridon Ramantanis ; Department of Food Technology, Technological Educational Institution (T.E.I.) of Athens, Greece

Abstract

The bacteria Total Plate Count (TPC), Lactobacilli, pH and water activity influencing the shelf life of Greek vacuum-packed, heat-treated sausages kept at 7 0C were investigated. Samples of six types of whole and sliced, vacuum packed sausages were tested at weekly intervals and until sensory defects occurred. The TPC and Lactobacilli reached counts of about or over 108 cfu/g at the end of the products’ shelf life and were followed by a drop in pH to about or below 5.7. The findings showed that the shelf life of all the products falls short of the producer’s recommended sell-by-date, due to higher counts of bacteria and to a faster pH fall of the products.

Keywords

heat treated sausages; total plate count; pH; shelf life

Hrčak ID:

24843

URI

https://hrcak.srce.hr/24843

Publication date:

20.6.2007.

Article data in other languages: croatian

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