The influence of modified atmosphere packaging on shelf life of Ćevapčići | Uticaj pakovanja u modifikovanoj atmosferi na održivost ćevapčića
2011
Babić, J., Institut za higijenu i tehnologiju mesa, Beograd (Serbia) | Matekalo-Sverak, V., Institut za higijenu i tehnologiju mesa, Beograd (Serbia) | Borović, B., Institut za higijenu i tehnologiju mesa, Beograd (Serbia) | Velebit, B., Institut za higijenu i tehnologiju mesa, Beograd (Serbia) | Karan, D., Institut za higijenu i tehnologiju mesa, Beograd (Serbia) | Milijašević, M., Institut za higijenu i tehnologiju mesa, Beograd (Serbia) | Trbović, D., Institut za higijenu i tehnologiju mesa, Beograd (Srbija)
The aim of this study was to attend microbiological, sensory and chemical changes of MAP packed Cevapcici in gas mixture consisting of 60% O2 and 15% CO2 and 15% N2. Such packaged samples were stored for 10 days at +3 degC. Microbiological examination was comprised determination of pathogenic microorganisms (Salmonella spp., coagulase positive staphylococci, E. coli and Listeria monocytogenes) as well as indicators of hygiene and spoilage (Total Viable Count, Psychrotrophic Bacteria, Enterobacteriaceae, Lactic Acid Bacteria and Bronchothrix thermosphacta). Results of this experiment indicate that shelflife of Cevapcici packaged in modified atmosphere was seven days.
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