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Shelf Life of Vacuum‐ or Nitrogen‐Packed Pastrami: Effects of Packaging Atmospheres, Temperature and Duration of Storage on Microflora Changes
Author(s) -
LALEYE L. C.,
LEE B. H.,
SIMARD R. E.,
CARMICHAEL L.,
HOLLEY R. A.
Publication year - 1984
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1984.tb13222.x
Subject(s) - food science , nitrogen , vacuum packing , lactobacillus , shelf life , chemistry , pseudomonas aeruginosa , bacterial growth , microbiology and biotechnology , bacteria , biology , fermentation , organic chemistry , genetics
Numbers of lactobacilli, psychrotrophs and anaerobes in either vacuum‐ or nitrogen‐packed pastrami increased significantly as storage temperature was increased above ‐4°C or duration extended beyond 7 days at 0, 3 and 7°C. Few significant differences observed in their numbers were attributed to types of packaging but numbers of yeasts and molds decreased significantly in nitrogen‐packed samples, particularly at 7°C. Growth of coliforms to log 4.5 per gram occurred at 7°C in both packaging treatments. The initial psychrotrophs consisted of Brochothrix (51–54%), Lactobacillus (40–42%) and Pseudomonas spp. (6.6–9.0%) but Lactobacillus spp. represented 80–92% at 49 days.