Storage studies on a sous vide spaghetti and meat sauce product

Simpson, M.V.; Smith, James P.; Simpson, Benjamin K.; Ramaswamy, Hosahalli S.; Dodds, Karen L.

doi:10.1006/fmic.1994.1002

Cited by 33 publications

(23 citation statements)

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“…Our results agree with those reported by Simpson, Smith, Simpson, Ramaswamy, and Dodds (1994) who studied the evolution of aerobic, anaerobic and lactic acid bacteria on other sous vide products. Simpson et al (1994) studied the shelf life of sous vide spaghetti and meat sauce subjected to a heat processing at 65°C (71 and 105 min) and 75°C (37 and 40 min).…”

Section: Discussionsupporting

confidence: 96%

Microbiological safety and sensory characteristics of salmon slices processed by the sous vide method

et al. 2005

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Section: Discussionsupporting

confidence: 96%

Microbiological safety and sensory characteristics of salmon slices processed by the sous vide method

et al. 2005

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“…Simpson et al (1994) found lactic acid bacteria counts above 3 log cfu/g in sous vide meat sauce (65 °C/15 min and 75 °C/37 min; 40 days at 5 °C). Rosnes et al (1999) stored the products treated with the sous vide method at + 2 °C and reported that LAB counts were below the limit of detection at the end of 45 days.…”

Section: Discussionmentioning

confidence: 88%

Shelf Life of Chicken Meat Balls Submitted to Sous Vide Treatment

Can

Harun

2015

Rev. Bras. Cienc. Avic.

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The objective of this study was to investigate the appropriate temperature for processing storage of chicken meatballs made of minced chicken meat with the sous vide method. The chicken meatballs were prepared and separated into four experimental groups according to the application of heat treatment (10 and 20 minutes) and storage time (+2 and +10°C). Sensory, microbiological (total aerobic mesophilic bacteria, total psychrotrophs, lactic acidbacteria, Enterobacteriaceae, Clostridiumperfringens, Listeria spp.), chemical (pH, thiobarbituric acid), color (L*, a*, b* values), and texture profile analyses were performed on meatball samples. Cl. perfringens and Listeria spp. were not detected in meatball samples during the storage period. Samples cooked at 10 minute and stored at +2°C the highest count of total aerobic mesophilic bacteria (p<0.05). For lipid oxidation, interaction was observed between cooking time and storage temperature, with higher TBARs values for samples stored at 10 °C, while cooking time and storage temperature showed no influence on the color and textural analysis parameters. For the treatments evaluated, cooking time x storage temperature seem affect more microbiological and chemical parameters than color and textural parameters of chicken meatballs.

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“…The hot fill packaging process does not inactivate bacteria of the Bacillus species, as mild pasteurization cannot inactivate these heat resistant bacteria, which are present in some sauce products. This may limit their shelf life, particularly under extreme temperature conditions (10,11). Some low pH products such as meat extract solution, watery kimchi meat solution, and soy sauce/vinegar mix seemed to rely solely on a low pH for their preservation.…”

Section: Resultsmentioning

confidence: 99%

Storage Stability and Shelf Life Characteristics of Korean Savory Sauce Products

Yun¹,

Cha²,

Lee³

2007

JFN

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This study evaluated the storage stability of a variety of sauce products in the Korean market, determined primary quality indices for three typical products, and proposed functional relationships that are useful for determining shelf life at different temperatures. Most of the products examined were found to combine hurdles of low pH, low water activity, and the use of heat processing as methods for producing the required storage stability while maintaining the sensory quality of the products. For a meat extract solution produced for cold noodles (pH＝4.3; aw＝0.98), the primary quality change determining shelf life was lipid oxidation, determined here by the TBA value. The primary quality index of a soybean paste seasoning mix (pH＝4.0; aw＝0.78), which had a microbial load of 2.8 log (CFU/g), was a decrease in its pH. The primary quality index for a sandwich spread (pH＝4.0; aw＝0.88) was changes in its surface color. The temperature dependence of changes in the primary quality indices can be described by the Arrhenius equation, which can estimate the shelf life at any arbitrary limit as a function of temperature. The activation energies for changes in the primary quality indices of the meat extract solution, the soybean paste seasoning, and the sandwich spread were 20.3, 27.2, and 43.5 kJ/mol, respectively.

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Storage studies on a sous vide spaghetti and meat sauce product

Cited by 33 publications

References 0 publications

Microbiological safety and sensory characteristics of salmon slices processed by the sous vide method

Microbiological safety and sensory characteristics of salmon slices processed by the sous vide method

Shelf Life of Chicken Meat Balls Submitted to Sous Vide Treatment

Storage Stability and Shelf Life Characteristics of Korean Savory Sauce Products

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