Abstract:
:Vacuum-packaged poultry cooked sausages were pressure-treated at 500 MPa by combinations of time (5-45 min) and temperature (2-80 degrees C) and later stored at 6-8 degrees C for 12 we. Mesophile and psychrotrophe counts were determined 1 d, 3, 6, 9 and 12 we after treatment and compared with those of cooked sausages pasteurized at 80-85 degrees C for 40 min. Both pressure and heat treatments offer great possibilities for preservation. Sausages pressurized at 65 degrees C for 15 min showed mesophile numbers below 2 log cfu g(-1) throughout the chill storage. Pressurization, unlike heat treatment, causes a reversible bacterial stress. Thus, injured cells recovered during storage and, at 6 and 12 we, after a temperature abuse (room temperature for approx. 24 h), counts increased up to 6.5 - 7.5 log units. Psychrotrophes were more sensitive to both treatments; no growth was detected the day after (a lethality of more than 4 log units).
journal_name
Lett Appl Microbioljournal_title
Letters in applied microbiologyauthors
Yuste J,Mor-Mur M,Capellas M,Pla Rdoi
10.1046/j.1365-2672.1999.00611.xsubject
Has Abstractpub_date
1999-10-01 00:00:00pages
233-7issue
4eissn
0266-8254issn
1472-765Xpii
lam611journal_volume
29pub_type
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