Shelf-Life of Meat Loaves Packaged in Vacuum or Nitrogen Gas I. Effect of Storage Temperature, Light and Time on the Microflora Change

1984 ◽  
Vol 47 (2) ◽  
pp. 128-133 ◽  
Author(s):  
B. H. LEE ◽  
R. E. SIMARD ◽  
C. L. LALEYE ◽  
R. A. HOLLEY
Keyword(s):  
Shelf Life ◽  
Storage Time ◽  
Storage Temperature ◽  
Initial Level ◽  
Nitrogen Gas ◽  
Cured Meat ◽  
The Times ◽  
Yeasts And Molds ◽  
Lactobacillus Spp ◽  
Vacuum Storage

The effects of storage temperature, light and time on the microflora of vacuum- or nitrogen-packed meat loaves were examined at intervals during 49 d at −4, 0, 3 and 7°C under dark and lighted displays. Storage of cooked cured meat loaves at −4°C for 49 d produced little increase in lactobacilli numbers (from log10 5.2 to 6.3) but resulted in significant (P<0.05) increases in psychrotrophs (log10 3.9 to 5.9) and anaerobes (log10 5.1 to 6.3 under vacuum). Storage time and temperature above 0°C resulted in a significant (P<0.05) increase in lactobacilli, psychrotroph and anaerobe numbers, regardless of packaging atmospheres, but the times at which counts reached approx. 108/g were deferred, i.e., day 7 at 7°C, day 21 at 3°C and day 28 at 0°C. Apart from a few exceptions in the numbers of psychrotrohs and lactobacilli, there were no significant differences in the numbers of microflora between vacuum- and nitrogen-packed meat loaves. At day 0, the dominant flora in both types of packaged samples was composed of Pseudomonas (32 to 34%), Brochothrix (24 to 38%), Micrococcus (9 to 22%) and Lactobacillus spp. (7 to 20%). By day 49, Lactobacillus spp. became a predominant part (62 to 76%) of the psychrotrophs. Few significant differences in the composition of psychrotrophs were found among different treatments. With an initial level of 102 coliforms per gram, there was no significant (P>0.05) change in coliforms counts between treatments but the numbers of yeasts and molds were lower in nitrogen-packed samples at 3 and 7°C as compared with similarly treated vacuum-packed samples.

scholarly journals Pengaruh Perlakuan Waktu dan Suhu Penyimpanan Dingin terhadap Mutu Kubis Bunga (Brassica Oleracea Var. Botrytis L.)

2019 ◽  
Vol 8 (1) ◽  
pp. 138
Author(s):  
Chyntia Wulandari Eka Saputri ◽  
I. A. Rina Pratiwi Pudja ◽  
Pande Ketut Diah Kencana
Keyword(s):  
Weight Loss ◽  
Shelf Life ◽  
Cold Storage ◽  
Storage Time ◽  
Consumption Rate ◽  
Storage Temperature ◽  
Treatment Time ◽  
O2 Consumption ◽  
Damage Level ◽  
Four Levels

Tujuan dari penelitian ini adalah untuk menentukan waktu perlakuan optimal dan suhu penyimpanan dingin untuk mutu kubis bunga. Penelitian ini menggunakan rancangan acak lengkap (RAL) yang terdiri dari dua faktor, faktor pertama adalah suhu yang digunakan dan faktor kedua adalah waktu selama show case. Faktor pertama terdiri dari dua level, yaitu (P1): show case temperature 8oC, dan (P2): show case temperature 15oC dan tambah kontrol (P0). Faktor kedua terdiri dari empat level, yaitu (A0): penyimpanan selama 0 jam, (A1): penyimpanan selama 12 jam, (A2): penyimpanan selama 16 jam, (A3): penyimpanan selama 20 jam dan diulang untuk 3 kali ulangan. Kubis bunga sebagai kontrol disimpan pada suhu kamar (28 ± 1 ?). Parameter kualitas yang diamati dalam penelitian ini termasuk penurunan berat badan, tingkat konsumsi O2, warna (warna berbeda), uji organoleptik termasuk umur simpan dan tingkat kerusakan. Hasil penelitian menunjukkan parameter penurunan susut bobot, laju konsumsi O2, warna, umur simpan, tingkat kerusakan pada suhu perlakuan suhu terbaik adalah suhu 8 ? dan waktu penyimpanan 20 jam (P1A3).Kata kunci: kembang kol, waktu penyimpanan, suhu penyimpanan dingin   The purpose of this study was to determine the optimal treatment time and cold storage temperature for the quality of cabbage flowers. This study uses a completely randomized design (CRD) consisting of two factors, the first factor is the temperature used and the second factor is the time during the showcase. The first factor consists of two levels, namely (P1): showcase temperature of 8oC, and (P2): showcase temperature of 15oC and added a control (P0). The second factor consists of four levels, namely (A0): storage for 0 hours, (A1): storage for 12 hours, (A2): storage for 16 hours, (A3): storage for 20 hours and repeated for 3 replications. Flower cabbage as control was stored at room temperature (28 ± 1 ?). The quality parameters observed in this study included weight loss, O2 consumption rate, color (color different), organoleptic tests including shelf life and damage level. The results showed the parameters of weight loss, O2 consumption rate, color, shelf life, damage rate at the best temperature of 8 ? and storage time of 20 hours (P1A3). Keywords: cauliflower, storage time, cold storage temperature

scholarly journals Shelf Life Studies of Three Wasabi Flavoured Sauces

1970 ◽  
Vol 44 (2) ◽  
pp. 147-156
Author(s):  
Tamanna Sultana ◽  
GP Savage ◽  
NG Porter ◽  
DL McNeil ◽  
JR Sedcole
Keyword(s):  
Shelf Life ◽  
Storage Temperature ◽  
Initial Level ◽  
Tomato Sauce ◽  
Wasabia Japonica ◽  
Different Temperatures ◽  
Small Change ◽  
Shelf Life Studies ◽  
The Stability ◽  
Storage Temperatures

Isothiocyanates (ITCs) contained in purees extracted from wasabi (Wasabia japonica (Miq) Matsum) can be used to manufacture a range of interesting spicy foods. In New Zealand, local manufacturers are showing interest in producing various forms of processed wasabi based sauces. However, isothiocyanates have been shown to degrade quickly in some situations. Therefore, in this study, the stability of allyl ITC was investigated in three wasabi flavoured products stored at four different temperatures (4, 10, 20 and 30°C) for 22 weeks. Two creamy (mayonnaise and tartare) sauces and a non-creamy sauce were prepared from an original recipe and flavoured with a known volume of "wasabi oil". Two types of pouches (clear and metallic plastic) were used to store each product and allyl ITC content was measured in the stored sauces at two week intervals. The initial level of allyl ITC found in mayonnaise, tartare and smoky tomato sauces were 415.3, 411.4 and 144.7 mg/ kg respectively, prior to storage. Temperature showed a strong influence in reducing allyl ITC (P=0.005 to <0.001) but no significant effect was identified for the two types of packets used. The non-creamy smoky tomato sauce was very unstable at 10°C or higher temperatures and the allyl ITC contents reduced rapidly with increasing storage temperatures. For instance, at 30°C, a 66% loss occurred by week 2 and a 90% loss occurred by week 6 in the smoky tomato sauce. However, mayonnaise and tartare sauces had a shelf life of 8 to 9 weeks with only a marginal reduction in allyl ITC (2% overall) at all the stored temperatures (4-30°C). These creamy sauces were characterized by a sudden fall in 10 weeks ending in a 69-70% loss of allyl ITC at 22 weeks. No microbial growth occurred in any of the sauces stored at any of the temperatures during the course of this storage experiment though very small change of colour was noticed for the sauces when stored at 30°C. Keywords: Bangladesh J. Sci. Ind. Res. 44(2), 147-156, 2009DOI: 10.3329/bjsir.v44i2.3665Bangladesh J. Sci. Ind. Res. 44(2), 147-156, 2009

Effects of Temperature, Light and Storage Time on the Microflora of Vacuum- or Nitrogen-Packed Frankfurters

1983 ◽  
Vol 46 (3) ◽  
pp. 199-205 ◽  
Author(s):  
R. E. SIMARD ◽  
B. H. LEE ◽  
C. L. LALEYE ◽  
R. A. HOLLEY
Keyword(s):  
Storage Time ◽  
Microbial Growth ◽  
Initial Level ◽  
Anaerobic Bacteria ◽  
Nitrogen Gas ◽  
Storage Duration ◽  
Effects Of Temperature ◽  
Mold And Yeast ◽  
Spoilage Microflora ◽  
And Storage

Frankfurters were vacuum- or nitrogen- packaged and stored at −4, 0, 3 and 7°C for 49 d under light or dark display conditions. Effects of temperature, light and storage duration on microflora in vacuum- and nitrogen-packed sausages were then examined. Differences in number of lactobacilli, psychrotrophic and anaerobic bacteria in vacuum- or nitrogen-packed samples were not statistically significant during storage tests. Lactobacillus development was slightly higher in nitrogen gas compared to vacuum packages, but was also not significantly different. The effectiveness of nitrogen packaging on yeast and mold inhibition was significant, particularly at higher temperatures (3 and 7°C). Nitrogen gas packaging thus offers little advantage over vacuum to promote lactobacillus development, but it is particularly effective against growth of mold and yeast. Initially, the dominant flora of both package samples consisted of Pseudomonas and Microbacterium sp. but Lactobacillus sp. became the predominant psychrotrophs (85.2–96.3%) after 49 d of storage, regardless of different treatments. Temperature was the most important factor which influenced growth of the microflora on frankfurters; freezing temperatures of −4 and 0°C were an effective insurance against development of spoilage microflora in frankfurters for up to 49 d, regardless of packaging atmosphere. With an initial level of 10 to 103 coliforms per gram, there was no significant change in the number of coliforms during storage. Light had no important influence on microbial growth in frankfurters, irrespective of packaging atmosphere.

scholarly journals Changes in Biochemical Characteristics and Activities of Ripening Associated Enzymes in Mango Fruit during the Storage at Different Temperatures

2014 ◽  
Vol 2014 ◽  
pp. 1-11 ◽  
Author(s):  
Md. Anowar Hossain ◽  
Md. Masud Rana ◽  
Yoshinobu Kimura ◽  
Hairul Azman Roslan
Keyword(s):  
Shelf Life ◽  
Biochemical Parameters ◽  
Storage Time ◽  
Storage Temperature ◽  
Starch Content ◽  
Titratable Acidity ◽  
Different Temperatures ◽  
Soluble Solid ◽  
Storage Temperatures ◽  
Carbohydrate Contents

As a part of the study to explore the possible strategy for enhancing the shelf life of mango fruits, we investigated the changes in biochemical parameters and activities of ripening associated enzymes of Ashwina hybrid mangoes at 4-day regular intervals during storage at −10°C, 4°C, and30±1°C. Titratable acidity, vitamin C, starch content, and reducing sugar were higher at unripe state and gradually decreased with the increasing of storage time at all storage temperatures while phenol content, total soluble solid, total sugar, and nonreducing sugar contents gradually increased. The activities of amylase,α-mannosidase,α-glucosidase, and invertase increased sharply within first few days and decreased significantly in the later stage of ripening at30±1°C. Meanwhile polyphenol oxidase,β-galactosidase, andβ-hexosaminidase predominantly increased significantly with the increasing days of storage till later stage of ripening. At −10°C and 4°C, the enzymes as well as carbohydrate contents of storage mango changed slightly up to 4 days and thereafter the enzyme became fully dormant. The results indicated that increase in storage temperature and time correlated with changes in biochemical parameters and activities of glycosidases suggested the suppression ofβ-galactosidase andβ-hexosaminidase might enhance the shelf life of mango fruits.

Kinetics of Physico-Chemical and Microbiological Changes During Storage of Commercial Frankfurters

2004 ◽  
Vol 10 (2) ◽  
pp. 109-116 ◽  
Author(s):  
L. G. Santiago ◽  
E. E. Aringoli ◽  
N. G. Sabbag ◽  
A. G. Bonaldo ◽  
R. J. Gonzalez
Keyword(s):  
Shelf Life ◽  
Storage Time ◽  
Storage Temperature ◽  
Kinetics Parameters ◽  
Meat Protein ◽  
Reaction Rate Constants ◽  
Physico Chemical ◽  
Textural Changes ◽  
Processing And Storage ◽  
Logarithmic Equation

Numerous changes occur in frankfurters during processing and storage. Reaction kinetics depends on various factors such as composition, temperature and packaging. Physico-chemical, microbiological and textural changes were analysed in two commercial formulations of frankfurters during their storage at 5, 10 and 15 C. This information allowed to calculate kinetics parameters and to predict shelf life at the usual storage temperature range. The formulation with higher content of meat protein was more resistant and elastic and had lower purge loss. The variability within each lot was higher than the effect of storage time and temperature on texture parameters, so these parameters would not be sensitive enough to detect changes and predict frankfurters shelf life. At 5 C, pH, acidity and purge loss remained constant with storage time while at 10 and 15 C good linear correlations (r> 0.958) were found. Microbiological growth fitted a logarithmic equation (r> 0.978). Physico-chemical changes followed a zero-order reaction while microbiological growth followed a first-order one. All reaction rate constants increased with temperature. Changes in pH, acidity and purge loss were higher for the formulation with higher starch and lower meat protein content. Shelf life at the normal storage temperatures could be predicted only from microbiological kinetic changes. Two brands of Frankfurter with different contents of protein (13.33 and 11.89 respectively) were used.

scholarly journals Effect of storage temperature on the quality of marolo fruit (Annona crassiflora Mart) “in natura”

2021 ◽  
Vol 10 (6) ◽  
pp. e4110615446
Author(s):  
Edson Pablo da Silva ◽  
Flavio Augusto de Freitas ◽  
Elizângela Elena Nunes Carvalho ◽  
Luis Carlos Cunha Junior ◽  
Marcia Santos Lira de Freitas ◽  
...  
Keyword(s):  
Vitamin C ◽  
Shelf Life ◽  
Storage Time ◽  
Fruits And Vegetables ◽  
Storage Temperature ◽  
Storage Period ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Annona Crassiflora

The adequacy of the best storage temperature for fruits and vegetables is an essential measure that helps in maintaining quality and extending shelf life. In this sense, this work aimed to study the influence of temperature on the quality of the marolo (Annona crassiflora Mart) “in natura”, where the fruits were washed, sanitized with 1,216 µM hypochlorite solution, and stored at 4 different temperatures (0, 6, 12, and 20 ° C) controlling the relative humidity (80 to 90%). The parameters color L*a*b*, pH, titratable acidity, soluble solids, firmness, total and soluble pectins, enzymes (pectinamethylesterase and polygalacturonase), and vitamin C were analyzed at different storage times. The maximum storage period was 8 days for fruits kept at 0 and 6 °C. The use of higher temperatures (12 and 20 °C) resulted in a shorter storage time (6 and 4 days, respectively). We found that the color parameter L*a*b* was not influenced by time and temperature during the process, while firmness and soluble solids were affected only by temperature. On the other hand, the parameters pH, titratable acidity, total and soluble pectin, enzymes (pectinamethylesterase and polygalacturonase), and vitamin C were influenced by both temperature and storage time (p <0.05). Thus, we prove that to increase shelf life and maintain the best characteristics for consumption, the marolo must be stored between 0 and 6 °C.

scholarly journals ANALISIS MUTU DAN EKONOMI PENERAPAN PENGEMASAN VAKUM BAWANG DAUN POTONGAN (Allium fistulosum L.) SELAMA PENYIMPANAN

2020 ◽  
Vol 11 (2) ◽  
Author(s):  
Florensi Wahyuni Mikael ◽  
Robert Molenaar ◽  
Lady C. Ch. E. Lengkey
Keyword(s):  
Shelf Life ◽  
Storage Time ◽  
Storage Temperature ◽  
Descriptive Analysis ◽  
Vacuum Packaging ◽  
Quality Analysis ◽  
Variable Cost ◽  
Fixed Cost ◽  
Selling Price ◽  
Total Variable Cost

AbstractThis study aimed to analyze leeks packaging and without packaging during storage, and to analyze economical packaging and knowing the number of breakeven points obtained. This study uses an experimental method, and descriptive analysis of data consisting of 2 treatments and 3 replications, namely scallions which are vacuum packed, and leeks without packaging that are stored in a refrigerator with a temperature of 5-10˚C.From the results of research on quality analysis of changes in weight, color and texture showed that the vacuum packaged onions at a storage temperature of 5˚C – 10˚C gave the best results over a 14-day shelf life compared to unpacked leeks which only lasted for a shelf life of 6 days. Weight reduction occurred in the treatment without packaging by 44%. The total fixed cost is Rp.219,625 /Year, the total variable cost is Rp.5,519 per package, with a yearly production of 24,300 packs /Year, to obtain the selling price of vacuum packaging leeks of Rp.6,080 per package, and the break-even analysis results in get is 392 packaging /Year.Keywords : Leeks, Vacuum Packaging, Storage Time

scholarly journals Shelf-life, quality, safety evaluations of blueberry fruits coated with chitosan nano-material films

2021 ◽  
Vol 11 (1) ◽  
Author(s):  
Yang Li ◽  
Sami Rokayya ◽  
Fuguo Jia ◽  
Xin Nie ◽  
Jingwen Xu ◽  
...  
Keyword(s):  
Weight Loss ◽  
Ascorbic Acid ◽  
Shelf Life ◽  
Storage Temperature ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Microbiological Analysis ◽  
Nano Coating ◽  
Nano Material ◽  
Yeasts And Molds

AbstractChitosan coating (B/CH) in addition with nano-material films as silicon (B/CH/Nano-SiO2) and titanium (B/CH/Nano-TiO2) dioxides were developed and applied to detect potential changes on fresh blueberry fruits in commercial storage temperature. Physical, mechanical parameters (weight loss, decay rate, colour index and firmness), phytochemical contents (ascorbic acid, acidity, soluble solids concentration, titratable acidity, and repining index), phenolic enzymes (peroxidase and polyphenoloxidase), pigments (anthocyanin) and microbiological analysis (mesophilic aerobic, yeasts and molds populations) were detected every other day until the end of the experiment. Nano-coating based on (Nano-TiO2) established the most suitable values for weight loss (2.22%), titratable acidity (0.45% citric acid), and repining index. (B/CH/Nano-TiO2) reported a gradual increase in polyphenoloxidase and peroxidase enzyme activities (659.45 U/min g) and (20.39 U/min g), respectively. While, (B/CH/Nano-SiO2) established the slightest change in acidity (2.61), anthocyanin (105.19 cyanidin-3-O-glucoside mg/100 g FW) and minimized the growth of mesophilic aerobic, yeasts, and molds populations (3.73–3.98 log CFU/g), respectively. (B/CH) films maintained lightness (6.80% loss) and recorded the highest ascorbic acid content (7.34 g/100 g FW). Therefore, chitosan nano-material films can maintain nutrients and control the microbial growth for extending the shelf life of fresh blueberry fruits.

scholarly journals MODEL KINETIKA DEGRADASI CAPSAICIN CABAI MERAH GILING PADA BERBAGAI KONDISI SUHU PENYIMPANAN (Kinetic Model of Capsaicin Degradation on Red Chilli Paste at Various Storage Temperature)

2014 ◽  
Vol 34 (03) ◽  
pp. 330 ◽  
Author(s):  
Dharia Renate ◽  
Filli Pratama ◽  
Kiki Yuliati ◽  
Gatot Priyanto
Keyword(s):  
Activation Energy ◽  
Particle Size ◽  
Shelf Life ◽  
Storage Time ◽  
Arrhenius Equation ◽  
Storage Temperature ◽  
Hplc Method ◽  
Kinetic Reaction ◽  
C 30 ◽  
And Storage

The objective of this research was to asses relationship between temperature and storage time of capsaicin degradation of red chilli paste and to measure activation energy and shelf life using the Arrhenius model. The treatmens were storage temperature (20°C, 30°C, 40°C) and storage times (0, 2, 4, 6, 8, 10 weeks).  Parameters analyzed were capsaicin content using HPLC method, pH, and particle size.  The data was analyzed using linier regression and Arrhenius equation  The results showed that temperature condition and storage time affected capsaicin degradation of red chilli paste, unlike pH and particle size.  The longer storage time the lower capsaicin content.  The capsaicin content of red chilli paste storedat 30°C and 40°C in week-4 was 746,36 μg/g and 714,19 μg/g respectively, and it declined to 149,31 μg/g and 136,77 μg/g after being stored for ten weeks.  Research concluded that red chilli paste stored for 10 weeks at 20°C caused the lowest capsaicin degradation from   916.8029 μg/g  to 683.8097 μg/g. Degradation rate of capsaicin followed the first order reaction.  Arrhenius equation for capsaicin was  Y= -9356.3x + 27.836, (R=0.76), and activation energy was 18.581 kcal/mol.  Shelf life determination of capsaicin followed kinetic reaction equation of the fi rst order  i.e t = ln(Ao-At)/k.  The self life of red chilli paste stored at 20°C, 30°C and 40°C were 10.62 weeks, 8.62 weeks and 8.45 weeks respectively.Keywords: Red chilli paste, degradation, capsaicin, particle size, kinetic reaction ABSTRAKTujuan penelitian untuk mengkaji hubungan suhu dan lama penyimpanan terhadap degradasi capsaicin cabai merah giling serta menghitung energi aktivasi dan waktu simpan dengan pendekatan model persamaan Arrhenius. Perlakuan terdiri dari dua faktor yaitu suhu penyimpanan (20°C, 30°C, dan 40°C) serta lama penyimpanan (0, 2, 4, 6, 8 dan 10minggu). Metode analisis untuk kadar capsaicin menggunakan HPLC. Analisis pendukung yaitu pH dan ukuran partikel.  Data disajikan dengan grafi k persamaan regresi linier dan persamaan Arrhenius.  Hasil penelitian menunjukkan bahwa kondisi suhu dan lama penyimpanan berpengaruh terhadap degradasi capsaicin cabai merah giling, namun, pH dan ukuran partikel tidak berpengaruh secara signifi kan.  Semakin lama penyimpanan maka kandungan capsaicin semakin menurun.  Kadar capsaicin cabai giling yang disimpan pada suhu 30°C dan 40°C  pada minggu ke-empat masing masing sebesar 746,36 μg/g dan 714,19 μg/g menurun perlahan sampai pada  minggu ke-10 menjadi 149,31 μg/g dan 136,77 μg/g.  Dari hasil penelitian disimpulkan bahwa kadar capsaicin cabai giling yang disimpan pada suhu 20°C selama 10 minggu merupakan degradasi terendah dari 916,80 μg/g menjadi 683,81 μg/g.  Laju degradasi capsaicin mengikuti orde satu.  Persamaan Arrhenius untuk Capsaicin adalah Y= 27,836-9356,3x (R=0,76) dan energi aktivasisebesar 18581,65 kal/mol. Penentuan umur simpan capsaicin mengikuti persamaan kinetika reaksi orde satu yaitu t =ln(Ao-At)/k, maka umur simpan capsaicin cabai merah giling yang disimpan pada suhu 20°C, 30°C dan 40°C berturutturut sebesar 10,64 minggu; 8,62 minggu dan 8,45 minggu.Kata kunci: Cabai merah giling, degradasi, capsaicin, ukuran partikel, kinetika reaksi

Effects of Temperature, Light and Storage Time on the Physicochemical and Sensory Characteristics of Vacuum- or Nitrogen-Packed Frankfurters

1983 ◽  
Vol 46 (3) ◽  
pp. 188-195 ◽  
Author(s):  
R. E. SIMARD ◽  
B. H. LEE ◽  
C. L. LALEYE ◽  
R. A. HOLLEY
Keyword(s):  
Storage Time ◽  
Storage Temperature ◽  
Co2 Concentration ◽  
Relative Volume ◽  
Nitrogen Gas ◽  
Storage Duration ◽  
Significant Relationships ◽  
Effects Of Temperature ◽  
Sensory Color ◽  
And Storage

Frankfurters prepacked in vacuum or nitrogen gas were stored for 49 d at −4, 0, 3 and 7°C under dark and light conditions. Effects of temperature, light and storage duration on physiocochemical (gas composition, TBA, pH, ERV, nitroso-hematin) and sensory (color and off-odor) characteristics of both package samples were then examined. The relative volume of nitrogen decreased gradually but the change was not significant (P&gt;0.05) during the 49-d study. No significant increases in CO2 concentration were observed between both package treatments at −4 and 0°C, whereas the largest increase in CO2 content (4.8–16.8%) occurred at 7°C after 21 d of storage. TBA, pH, ERV and nitroso-hematin values were not differently affected by either modified atmosphere types, regardless of storage temperature and illumination used. With respect to surface discoloration and off-odor, nitrogen-packed frankfurters exhibited a lower incidence of discoloration and off-odor and were of satisfactory appearance, even after 35 d of storage at 7°C. Vacuum-packed samples, however, could not be effectively stored longer than 21 d due to formation of brown and green discolorations. Light generally had a significant effect on surface discoloration of vacuum-packed frankfurters. Data indicate that color and odor changes were not related to the values of TBA, ERV and nitro so-pigment but significant relationships were noted between pH. CO2 and microflora counts at 7°C.

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