Linked Life Data

3429357

Source:http://linkedlifedata.com/resource/pubmed/id/3429357

Statements in which the resource exists as a subject.
PredicateObject
rdf:type
lifeskim:mentions
pubmed:issue
3
pubmed:dateCreated
1988-3-4
pubmed:abstractText
Vacuum packing of British fresh sausage in a low oxygen permeability film (Diolon) extended the product shelf-life at 6 degrees C to more than 20 d compared with 9-14 d in conventional packs. After 10 d storage, counts of key spoilage organisms such as yeasts and Brochothrix thermosphacta were generally 2 log cycles lower in vacuum packs. Vacuum-packed sausages also displayed a slower rate of loss of free sulphite. Variations in pack permeability to SO2 were not responsible for this. Losses of free SO2 in stored sausages are largely due to the production of sulphite-binding agents by yeasts. Selective enumeration of these yeasts showed them to be inhibited by conditions of vacuum packing. The extension of shelf-life observed is ascribed to the reduction in growth rate of the spoilage flora in vacuum packs coupled with the consequent maintenance of inhibitory levels of sulphite for a longer period.
pubmed:language
eng
pubmed:journal
pubmed:citationSubset
IM
pubmed:chemical
pubmed:status
MEDLINE
pubmed:month
Sep
pubmed:issn
0021-8847
pubmed:author
pubmed:issnType
Print
pubmed:volume
63
pubmed:owner
NLM
pubmed:authorsComplete
Y
pubmed:pagination
227-32
pubmed:dateRevised
2006-11-15
pubmed:meshHeading
pubmed:year
1987
pubmed:articleTitle
A note on shelf-life extension of British fresh sausage by vacuum packing.
pubmed:affiliation
Department of Microbiology, University of Surrey, Guildford, UK.
pubmed:publicationType
Journal Article, Research Support, Non-U.S. Gov't