Shelf life of packaged sliced dry fermented sausage under different temperature

Ščetar, Mario; Kovačić, Edita; Kurek, Mia; Galić, Kata

doi:10.1016/j.meatsci.2012.11.051

Cited by 36 publications

(9 citation statements)

References 36 publications

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“…On the grounds that environmental conditions have a main effect on the growth kinetics of bacteria culture [29,34,39,63], we considered that the study of pH in FFP would be valuable for the understanding of what happens on the product during its storage. It is generally accepted that a decline in a pH value could be an indicator of favorable conditions for bacterial survival, as the activity of viable microorganisms can be responsible for changes in pH in the product [46], probably because of the production of organic acids [60,74]. Conversely, an extremely low pH is generally associated to a reduction in the growth yield [39] because it can lead to undissociated acids [26,30].…”

Section: Ph and Moisture Content In Ffp Through Storagementioning

confidence: 99%

“…The authors suspected that the indirect stimulation of bacteria viability by microbial metabolites may explain pH reduction. For example, in dry fermented sausages, pH significantly increased through 120 days storage under different temperatures (4, 22, and 37 • C), and the storage at 37 • C had the biggest impact on the pH [74]. Other products like boza [49] or some fermented dairy products [46] had a significant drop in pH even when stored at cooling temperature.…”

Section: Ph and Moisture Content In Ffp Through Storagementioning

confidence: 99%

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Influence of Storage Temperature and Packaging on Bacteria and Yeast Viability in a Plant-Based Fermented Food

Cabello-Olmo

Oneca

Torre

et al. 2020

Foods

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Optimization of food storage has become a central issue for food science and biotechnology, especially in the field of functional foods. The aim of this work was to investigate the influence of different storage strategies in a fermented food product (FFP) and further determine whether the regular storage (room temperature (RT) and standard packaging (SP)) could be refined. Eight experimental conditions (four different temperatures × two packaging) were simulated and changes in FFP's microbial ecology (total bacteria, lactic acid bacteria (LAB), and yeasts) and physicochemical characteristics (pH and moisture content (MC)) were determined following 1, 3, 6, and 12 months. All conditions tested showed a decline in microbial content due to the effect of the temperature, 37 • C being the most detrimental condition, while −20 and 4 • C seemed to be better than RT in some parameters. Vacuum packaging (VP) only had a major effect on MC and we found that VP preserved greater MC values than SP at 3, 6, and 12 months. The correlation analysis revealed that total bacteria, LAB, and yeasts were positively associated, and also both pH and MC showed a correlation. According to our results and with the purpose to maintain the load of viable microorganisms, we observed that the best storage conditions should contemplate SP and freezing or cooling temperature during a period no longer than 3 months.

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Section: Ph and Moisture Content In Ffp Through Storagementioning

confidence: 99%

Section: Ph and Moisture Content In Ffp Through Storagementioning

confidence: 99%

Influence of Storage Temperature and Packaging on Bacteria and Yeast Viability in a Plant-Based Fermented Food

Cabello-Olmo

Oneca

Torre

et al. 2020

Foods

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“…Modified atmosphere packaging (MAP) is a food preservation technology that may be used to control spoilage and extend shelf‐life (Claudia and Francisco ; Esmer and others ; Sčetar and others ). The food products qualities can be optimized via the modification of the atmospheric condition in a package with a mixture of different gases, such as CO 2 , N 2 , and O 2 (Zeitoun and Debevere ; Narasimha and Sachindra ).…”

Section: Introductionmentioning

confidence: 99%

Shelf‐Life of Boiled Salted Duck Meat Stored Under Normal and Modified Atmosphere

Zhai

Huang

Khan

et al. 2017

Journal of Food Science

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The objective of this study was to investigate the physicochemical properties and changes in the microbial counts of boiled salted duck (BSD) meat packed under various conditions. BSD meat was stored under normal atmosphere (C) and two modified atmosphere packaging (MAP) conditions: M1 (N 2 , 100%) and M2 (CO 2 /N 2 , 30%/70%) at 4°C. Microbiological quality, pH, redness, lipid oxidation, headspace gas composition, and water activity of BSD meat were measured. The results showed that the time to reach the maximum acceptable total viable counts (TVC, 4.9 log CFU/g) was 12, 18, and 21 d in C, M1, and M2 samples, respectively. Significant difference in the redness values was observed in all treatments during storage. The redness value of C group was significantly lower than that in M1 and M2 groups at the end of storage. The thiobarbituric acid-reactive substances (TBARS) values under MAP were 0.24 to 0.26 mg MDA/kg meat at the end of storage, lower (P < 0.05) than that in C group (0.78 mg MDA/kg meat). The water activity in M2 group was the lowest among all 3 groups. The CO 2 concentration in M2 decreased significantly during storage. Our study demonstrates that packaging with 30% CO 2 and 70% N 2 (M2) could extend the shelf-life of BSD meat to 21 d during storage at 4°C, suggesting that MAP can be a practical approach to extend the shelf-life and maintain the quality of BSD products.Keywords: cooked duck meat, lipid oxidation, microbiological analysis, modified atmosphere packaging (MAP), redness, shelf-life Practical Application: This study evaluated the application of MAP for a cooked duck product. Our results showed that MAP can be utilized to extend the shelf-life. This technology may be used for preservation of other cooked meat products.

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“…Dry meat products are widely packaged in modified atmosphere (70% N 2 and 30% CO 2 ) to inhibit microbial growth and increase the shelf life of the product ( 11 , 12 , 33 ). The use of high barrier material (Vac Ton) films allows the highest CO 2 accumulation levels due to different metabolic pathways according to Ščetar et al ( 34 ).…”

Section: Resultsmentioning

confidence: 99%

Microbiological and Sensory Characteristics of Mould-Ripened Salami under Different Packaging Conditions

Canel

Guerrissi

Sanchez

et al. 2019

Food technol. biotechnol. (Online)

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The preservation of mould-ripened salami was investigated during 48 days at 19-20 °C under different packaging conditions: (i) high barrier film filled with air, 100 % N2 or under vacuum, (ii) biaxially oriented polypropylene film, (iii) microperforated polyethylene film and (iv) unpackaged. Sensory, texture profile, physicochemical and microbiological analyses were performed. Fungal quantification revealed two data groups. In group 1 (consisting of salami in microperforated polyethylene film, biaxially oriented polypropylene film and unpackaged) the conidium viability was relatively constant. In group 2 (salami preserved in high barrier film filled with air, 100 % N2 or under vacuum) the conidium viability decreased due to the absence of oxygen and the high carbon dioxide volume fraction. SEM micrographs showed micromorphological changes in fungal structure; microperforated polyethylene film, biaxially oriented polypropylene film and unpackaged conditions preserved the conidial morphology, while high barrier film filled with air, 100 % N2 or vacuum conditions collapsed the hyphae and most of the conidia. Salami packed in microperforated polyethylene film and biaxially oriented polypropylene film showed the most acceptable organoleptic characteristics and lower hardness and chewiness values after packaging.

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Shelf life of packaged sliced dry fermented sausage under different temperature

Cited by 36 publications

References 36 publications

Influence of Storage Temperature and Packaging on Bacteria and Yeast Viability in a Plant-Based Fermented Food

Influence of Storage Temperature and Packaging on Bacteria and Yeast Viability in a Plant-Based Fermented Food

Shelf‐Life of Boiled Salted Duck Meat Stored Under Normal and Modified Atmosphere

Microbiological and Sensory Characteristics of Mould-Ripened Salami under Different Packaging Conditions

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