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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