https://doi.org/10.4081/ijfs.2009.1397

SHELF-LIFE OF REFRIGERATED SAUSAGE PACKAGED IN MODIFIED ATMOSPHERE

AIVI - June 2009 - Issue 4
Submitted: 21 February 2013
Accepted: 21 February 2013
Published: 21 June 2009
Refrigerated sausage, CO2, Leuconostoc carnosum 4010, shelf-life.
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Authors

T.A. Sarli
lucia.zoppi@pagepress.org
Dipartimento di Scienze Zootecniche e Ispezione degli alimenti – Università di Napoli, .
N. Costanzo
Dipartimento di Scienze Zootecniche e Ispezione degli alimenti – Università di Napoli, .
S. Ferrante
Dipartimento di Scienze Zootecniche e Ispezione degli alimenti – Università di Napoli, .
F. De Filippo
Dipartimento di Scienze Zootecniche e Ispezione degli alimenti – Università di Napoli, .
E. Maione
Dipartimento di Scienze Zootecniche e Ispezione degli alimenti – Università di Napoli, .
A. Santoro
Dipartimento di Scienze Zootecniche e Ispezione degli alimenti – Università di Napoli, .
Different lots of refrigerated sausage variously prepared and packaged under modified atmosphere were examined. The results of microbiological controls and sensory characteristic demonstrate that the shelf life of refrigerated sausage , produced using Leuconostoc carnosum 4010, as culture starter, and different levels of CO2, during the mixing step might be longer in comparison to control samples. In particular we had better colour and a good flavour until 7 days post production and lower level of contaminant flora. All lots were conforms to microbiological criteria for foodstuffs fixed by COMMISSION REGULATION (EC) No 2073/2005 of 15 November 2005.

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How to Cite

1.
Sarli T, Costanzo N, Ferrante S, De Filippo F, Maione E, Santoro A. SHELF-LIFE OF REFRIGERATED SAUSAGE PACKAGED IN MODIFIED ATMOSPHERE. Ital J Food Safety [Internet]. 2009 Jun. 21 [cited 2024 Nov. 22];1(4):25-8. Available from: https://www.pagepressjournals.org/ijfs/article/view/ijfs.2008.4.25

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