Extending the shelf life of Vienna sausages with the application of lactic acid
1998
Sanguandeekul, R. | Chinprahast, N. | Rungchati, O. (Chulalongkorn Univ., Bangkok (Thailand). Faculty of Science. Dept. of Food Technology)
Lactic acid was applied by soaking and spraying in order to extend the shelf life of vacuum-packed Vienna sausages kept at refrigeration temperature. Generally, it was found that as the storage time increased, the pH values and the sensory characteristic scores decreased but the lactic acid content and the total plate count (TPC) values increased for either method of application. The samples immersed in 1.0, 1.5 and 2.0 percent lactic acid solution had a significant (p
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