Research into efficiency of pasterization of boiled sausage products in order to improve their storage term

Research into efficiency of pasterization of boiled sausage products in order to improve their storage term

We present a study into bacteriostatic effects achieved by re­pasteurization at a temperature of 85–90 °C for 20 minutes in the presence of an oxygen absorber. The applied treatment method makes it possible, on day 94 of storage, to obtain the level of contamination of microorganisms, comparable to...

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Bibliographic Details
Main Authors: Vasil Pasichnyi, Anatoliy Ukrainets, Oleg Khrapachov, Andriy Marynin, Roman Svyatnenko, Olena Moroz
Format: Article
Language:English
Published: PC Technology Center 2018-11-01
Series:Eastern-European Journal of Enterprise Technologies
Subjects:
sausages
re­pasteurization efficiency
shelf life
broiler chicken meat
packaging
safety
water activity
Online Access:http://journals.uran.ua/eejet/article/view/147946

Internet

http://journals.uran.ua/eejet/article/view/147946

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