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Shelf‐life of chicken liver/egg paté in modified atmosphere packages
Author(s) -
SOFFER TAL,
MARGALITH PINHAS,
MANNHEIM CHAIM. H.
Publication year - 1994
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.1994.tb02057.x
Subject(s) - modified atmosphere , shelf life , food science , atmosphere (unit) , bacterial growth , chemistry , lipid oxidation , biology , biochemistry , antioxidant , bacteria , meteorology , geography , genetics
Shelf‐life of paté (salad in Israel) made by blending fried chicken liver and onions with hard‐boiled eggs was extended, from 6 days in air to 14 days by Modified Atmosphere Packaging (MAP), using high CO 2 /low O 2 mixtures. Aerobic microbial growth, mainly B. subtilis , and lipid oxidation (as TBA values) were largely inhibited, during 14 days, and odour up to 8 days (not tested beyond). the microbial growth inhibition was due to high CO 2 levels. Oxidation was prevented due to microbial inhibition and not due to reduced O 2 .