Pasteurization effect to quality of salad with meat in mayonnaise
2008
Levkane, V., Latvia Univ. of Agriculture, Jelgava (Latvia). Faculty of Food Technology | Muizniece-Brasava, S., Latvia Univ. of Agriculture, Jelgava (Latvia). Faculty of Food Technology | Dukalska, L., Latvia Univ. of Agriculture, Jelgava (Latvia). Faculty of Food Technology
Experiments have been carried out at the Latvia University of Agriculture Department of Food Technology. The aim of the present study was to investigate effect of pasteurization regime for salad with meat and mayonnaise to maintain its quality. Salad samples were packed in vacuum using conventional packaging films as well as environmentally friendly plasticized poly-beta-hydroxybutyrate (PHB) and polyactic acid (PLA) films foreseen for food packaging, applying pasteurization (Sous vide). Vacuum packed salad samples were placed in pouches size of 200x300 mm, PHB (thickness 75 mum), and PLA (thickness 40 mum). Mass of sample 200+-1 g in each pouch from witch substantially all air was removed prior to final sealing on MULTIVAC A 300/16. Following-up by thermal treatment in water bath Clifton Food Range (Sous vide) in different temperature +60+-0.5 deg C, +65+-0.5 deg C, and +70+-0.5 degC, including warming up 15 or 10 min, different holding time, and following different cooling time. The cooling occurred in two steps: by water artesian well at +10+-1 deg C temperature following by ice water cooling at +1-+2 deg C. The quality of meat salad in mayonnaise was defined by measuring of total plate count (CFU/g) of micro-organisms; from it were determined optimal pasteurization temperature and all treatment process in time. A control sample without any preservatives was packed in conventionally used polypropylene (PP) trays covered with non hermetical. Mild Sous vide treatment of meat salad in mayonnaise at ambient temperature in water bath +65+-0.5 deg C in total thermal treatment time within 50 min, including warming up 15 min, holding time 20 min and core temperature of sample +63+-0.5 deg C and following total cooling time 15 min does not have influence on the consistency of salads and cut down the total microbial colony count. Environmentally friendly packaging films plasticized PHB and PLA could be successfully used for Sous vide thermal food treatment at the temperature not higher than +63+-0.5 deg C.
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