Shelf life assessment of meat pies

Skudra, L., Latvia Univ. of Life Sciences and Technologies, Jelgava . Faculty of Food Technology. Dept. of Food Technology; Loba, K., Latvia Univ. of Life Sciences and Technologies, Jelgava . Faculty of Veterinary Medicine. Inst. of Food and Environmental Hygiene; Kunkulberga, D., Latvia Univ. of Life Sciences and Technologies, Jelgava . Faculty of Food Technology. Dept. of Food Technology

Shelf life assessment of meat pies

2019

Skudra, L., Latvia Univ. of Life Sciences and Technologies, Jelgava (Latvia). Faculty of Food Technology. Dept. of Food Technology | Loba, K., Latvia Univ. of Life Sciences and Technologies, Jelgava (Latvia). Faculty of Veterinary Medicine. Inst. of Food and Environmental Hygiene | Kunkulberga, D., Latvia Univ. of Life Sciences and Technologies, Jelgava (Latvia). Faculty of Food Technology. Dept. of Food Technology

Demand for ready-to-use and frozen baked goods is increasing. It provides the supply of fresh products as close as possible to the final consumer. One of the traditional and popular products in Latvia is meat pies. The purpose of the study was to determine the shelf life of ready-to-eat, frozen and defrosted meat pies by evaluating the possible impact of various factors on quality and microbiological parameters. The study analysed classical meat pies from yeast dough with smoked meat and onion filling from one Latvian bread producer. Each of the two types of meat pies were frozen after baking, packed in two different packaging materials and stored at -18 °C for five days. The defrosting of pies was carried out at room temperature (23±2 °C). Tests for frozen products was started immediately after their defrosting and every 24 hours during storage. Physicochemical and microbiological indicators were determined for meat pies. The identification of microorganisms present in the products by species was performed using API CHB/E biochemical test. Potential sources of microbial contamination at the plant throughout the production process were also evaluated. The results of the study showed that shelf life of baked, frozen and defrosted cut meat pies was 72 hours, for classic meat pies shelf life did not exceed 48 hours. The study did not identify any positive effects of the selected packaging materials on the extension of shelf life. The identified microorganisms, which reduce the storage time of the products and food safety, were B. subtilis and B. licheniformis.

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Mots clés AGROVOC

actividad del agua almacenamiento analyse microbiologique analytical methods bacillus licheniformis bacillus subtilis bakers' yeast bakery products baking carne ahumada carne de cerdo cebolla common salt conditionnement contenido de humedad cuisson au four doughs empaquetado freezing frozen products ingredientes ingredients keeping quality latvia letonia lettonie levure de boulangerie microbiological analysis moisture content oignon onions packaging pepper ph pimienta poivre polietileno polipropileno polyethylene polypropylene pork productos congelados produit de cuisson sal sel de cuisine smoked meat statistical methods stockage storage technique analytique teneur en eau thawing viande porcine water activity

Informations bibliographiques

Publié dans

FOODBALT (Latvia) | Baltic Conference on Food Science and Technology: conference proceedings

Numéro 13/2019 ISSN 2255-9817

Editeur

LLU

Pagination

p. 269−272

D'autres materias

Analisis microbiologico; Pate de cuisson; Aptitud para la conservacion; Tecnicas analiticas; Descongelacion; Activite de l'eau; Meat pies; Congelation; Decongelation; Masa de panaderia; Coccion al horno; Productos de panaderia; Produit congele; Aptitude a la conservation; Levaduras de panaderia; Viande fumee; Metodos estadisticos; Methode statistique; Ingredient; Congelacion

Langue

anglais

Note

Summary (En)

4 fig., 23 ref.

Type

Conference; Web Site

Source

FOODBALT 2019. 13th Baltic Conference on Food Science and Technology “Food. Nutrition. Well-being”, Jelgava, [Latvia], May 2–3, 2019: conference proceedings, Straumite, E.Galoburda, R..- Jelgava (Latvia): LLU, 2019. Baltic Conference on Food Science and Technology and North and East European Congress on Food, 13, 5, Jelgava (Latvia), 2–3 May 2019.- p. 269−272

Conférence

Baltic Conference on Food Science and Technology and North and East European Congress on Food, 13, 5, Jelgava (Latvia), 2–3 May 2019

Sur AGRIS depuis: 2019-09-15

Format: AGRIS AP

Fournisseur de données

Cette notice bibliographique a été fournie par Fundamental Library of Latvia University of Life Sciences and Technologies

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Liens

DOI http://llufb.llu.lv/conference/foodbalt/2019/Skudra_et_al_N025_Rev_FoodBalt2019.pdf http://llufb.llu.lv/conference/foodbalt/2019/FoodBalt_2019_proceedings.pdf

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