THE STORAGE LIFE OF NONMUSCLE OFFALS PACKAGED UNDER VACUUM OR CARBON-DIOXIDE

被引：34

作者：

GILL, CO

JEREMIAH, LE

机构：

[1] Agriculture Canada Research Station, Lacombe, Alberta, TOC 1SO

来源：

FOOD MICROBIOLOGY | 1991年 / 8卷 / 04期

关键词：

D O I：

10.1016/S0740-0020(05)80008-5

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

Beef livers and sweetbreads and pork livers and kidneys were collected from commercial slaughter operations, packaged under vacuum or CO2, and then stored at −1·5°C. Offals were microbiologically and organoleptically assessed at intervals of 3 weeks until they were grossly spoiled. After 6 weeks storage, vacuum-packaged livers had a low pH and were spoiled by autolytic and microbial activities. Carbon-dioxide packaging delayed the fall in tissue pH and the development of microbial spoilage, but did not obviously retard the autolytic deterioration of livers. After 6 weeks storage, vacuum-packaged kidneys were spoiled by lines of white granules (presumably tyrosine crystals) on organ surfaces and, after 12 weeks storage, by offensive odours and flavours of microbial origin. Carbon-dioxide packaging delayed the appearance of blemishes for a further 9 weeks and microbial spoilage of kidneys for a further 3 weeks. After 12 weeks storage, vacuum-packaged sweetbreads were spoiled by green discolouration and spoilage odours and flavours as results of microbial activities. Carbon-dioxide packaging prevented the development of green discolouration and extended the time before spoilage odours and flavours were evident to 18 weeks. However, after storage for 9 weeks the appearance of sweetbreads packaged under CO2 deteriorated because of staining of surfaces with blood pigments. © 1991, Academic Press Limited. All rights reserved.

引用

页码：339 / 353

页数：15

共 23 条

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