Acid treatment and pasteurization affect the shelf life and spoilage ecology of vacuum-packaged Vienna sausages |
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| Affiliation: | 1. School of Computer & Software, Nanjing University of Information Science & Technology, Jiangsu, Nanjing 210-044, China;2. Jiangsu Engineering Center of Network Monitoring, Nanjing University of Information Science & Technology, Nanjing 210-044, China;3. School of Economic & Management, Nanjing University of Information Science & Technology, Nanjing 210044, China;1. Department of Orthopaedics and Traumatology, Turku University Hospital and University of Turku, P.O. Box 28, FIN-20701, Turku, Finland;2. Heart Center, Turku University Hospital, Turku, Finland;3. Department of Surgery, University of Turku, Turku, Finland;4. Department of Surgery, Division of Orthopaedic and Trauma Surgery, Satakunta Central Hospital, Pori, Finland;5. Department of Urology, Tampere University Hospital and University of Tampere, Tampere, Finland |
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| Abstract: | ![]()
Vacuum-packaged Vienna sausages, treated by a combination of in-package pasteurization and surface application of an organic-acid cocktail, were compared with untreated controls and samples that were only pasteurized or acid treated. Total aerobic bacteria, lactic acid bacteria, Enterobacteriaceae and yeasts were quantified by replicate plate counting of duplicate samples stored at 8°C, and 425 predominant colonies were isolated and characterized. Microbiological shelf life was set at 5×106cfu g−1. Acid treatment decreased shelf life 1.8-fold while ac. four-fold increase in shelf life was noted for pasteurized and combined pasteurized and acid-treated samples. Populations of non-lactic acid bacteria consisted predominantly ofBacillusisolates, especially in pasteurized samples. The relative predominance of non-lactic acid bacteria increased to >44% of isolates in pasteurized samples. Lactic acid bacteria were the predominant group in samples of all treatments and populations consisted predominantly of homofermentative lactobacilli in control and acid-treated samples, whereas pediococci and leuconostocs showed increased predominance in pasteurized samples. |
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