SHELF-LIFE OF CHICKEN LIVER EGG PATE IN MODIFIED ATMOSPHERE PACKAGES

Authors
SOFFER T MARGALITH P MANNHEIM CH
Citation
T. Soffer et al., SHELF-LIFE OF CHICKEN LIVER EGG PATE IN MODIFIED ATMOSPHERE PACKAGES, International journal of food science & technology, 29(2), 1994, pp. 161-166
Citations number
18
Categorie Soggetti
Food Science & Tenology
Journal title
International journal of food science & technology → ACNP
ISSN journal
09505423
Volume
29
Issue
2
Year of publication
1994
Pages
161 - 166
Database
ISI
SICI code
0950-5423(1994)29:2<161:SOCLEP>2.0.ZU;2-P
Abstract
Shelf-life of pate (salad in Israel) made by blending fried chicken li ver and onions with hard-boiled eggs was extended, from 6 days in air to 14 days by Modified Atmosphere Packaging (MAP), using high CO2/low O2 mixtures. Aerobic microbial growth, mainly B. subtilis, and lipid o xidation (as TBA values) were largely inhibited, during 14 days, and o dour up to 8 days (not tested beyond). The microbial growth inhibition was due to high CO2 levels. Oxidation was prevented due to microbial inhibition and not due to reduced O2.