Hygienic quality and shelf life of a European sausages line packed in modified atmosphere
Journal Title: International Journal for Research in Applied Science and Engineering Technology (IJRASET) - Year 2015, Vol 3, Issue 2
Abstract
Globalization has done to modernize the way of producing food, consumers are more demanding and not only the nutritional characteristics are a decisive factor when it comes to buying, it is also evaluated the form, packaging, and the life of the product. The aims of this study was to determine through analysis of microbiological and sensory quality and hygienic life line of a European sausage packaged in modified atmospheres (MAP) in appropriate storage conditions (temperature of cooling between (0-4 ºC), is performed also measurement of the percentage of residual gas, present in the head space of the packaging and the evaluations of the organoleptic properties of the product. Where it became apparent that the counts for the aerobic mesophiles expressed in log10 do not exceed the specifications set by the NTC 1325. The total coliform counts in some of the samples do not comply with the regulations, while the E. coli count during the analysis period remained constant with the <10 CFU/g, ILO conventions the measurements of the percentage of gas present in the head space of the packaging; it is evident that the residual between 10.4 -20.1% CO2, and 0.0 -0.1% O2. While the sensory analysis was based on an acceptability test where it established a score according to their assessment using a scale with values of (1-5); was used a sensory panel semitrained.
Authors and Affiliations
Alexis Tapasco V, Ana Y. Silva, Viviana Vargas
Keywords
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