ISSN:
1745-4565
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Treatment of vacuum-packed poultry pieces and muscle fillets with potassium sorbate decreased the rate of microbial development and increased shelf life when the substrates were stored at chill temperatures. Microbial growth on sorbate treated breast fillets was totally inhibited for up to 35 days at 2°C. The effect of sorbate was temperature dependent and completely negated by severe temperature abuse (storage at 12°C). Increased storage temperature also resulted in a greater proportion of gram-negative, facultatively anaerobic bacteria in the spoilage association. At each storage temperature where significant growth occurred, the effect of sorbate was to reduce the proportion of enteric organisms and increase the proportion of lactic acid bacteria in the spoilage association.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1745-4565.1984.tb00487.x
