Sensory shelf life determination of a processed meat product ‘rullepølse’ and microbial metabolites as potential indicators |
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Authors: | Sandra Stolzenbach Jrgen J Leisner Derek V Byrne |
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Affiliation: | aDepartment of Food Science (IFV), Faculty of Life Sciences (LIFE), University of Copenhagen, Rolighedsvej 30, DK-1958, Frederiksberg C., Denmark;bDepartment of Veterinary Pathobiology (IVP), Food Microbiology, Faculty of Life Sciences (LIFE), University of Copenhagen, Grønnegårdsvej 15, DK-1870, Frederiksberg C., Denmark |
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Abstract: | Sensory profiling was performed for a Danish lightly fermented heat-processed cold cut pork product termed ‘rullepølse’. Product samples were stored under modified atmosphere (MAP, 30% CO2/70% N2) for 0, 28 and 34 days and with subsequent aerobic storage for 4 days (MAP–OPEN) at temperatures of 4 °C and 8 °C. Microbial growth and metabolism was also measured with a focus on lactic acid bacteria (LAB) and their organic acid metabolites including lactic acid, acetic acid and α-ketoisocaproic acid. These acids were examined for sensory shelf life indexing potential for the ‘rullepølse’. Storage temperature exerted distinct impacts on the sensory characterised shelf life of ‘rullepølse’ stored under MAP and MAP–OPEN conditions. The MAP stored ‘rullepølse’ with subsequent 4 days storage in air (MAP–OPEN) could be stored for at least 28 days at 4 °C without a decrease in the sensory quality when opened. Whilst MAP stored ‘rullepølse’ at 8 °C with subsequent open storage (MAP–OPEN), compared to the lower temperature displayed a reduced shelf life of less than 28 days if sensory quality of the ‘rullepølse’ was to be maintained. The stage of sensory deterioration was correlated with high bacterial counts exceeding 106 CFU g−1. With respect to indexing ability of the examined organic acids none were found to have clear potential for prediction of the sensory deterioration. |
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Keywords: | Sensory Microbiology Shelf life Indexing Processed meat Microbial metabolites Organic acids |
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