Η επίδραση της συσκευασίας στην μικροβιολογική και οργανοληπτική ποιότητα των λουκάνικων αγγλικού τύπου
Date Issued
2015
Author(s)
Advisor
Abstract
The sustainability and the quality of meat products are depended from many different factors.
The temperature, the oxygen, the packaging technology and the presence of microorganisms
are some of these factors. The package is aiming to protect the health status and the
organoleptic characteristics of the product. The vacuum packaging involves the complete
removal of air from package. The package combines HPP and in vacuum is aiming to the
pasteurization of products near to room temperature, enabling them to better maintain flavor,
nutritional properties and overall product quality. The modified atmosphere packaging
(MAP) is aiming to change atmospheric composition by removal and replacement of the air.
The simple packaging aims to protect the product from the environment. The efficiency of
each of the above packages in the English sausages was the subject of study. The total
numbers of samples were 32, of which four were samples of raw materials and 28 were
samples of sausages in different package. From these 28 samples obtained four in as many
packaging groups, the vacuum packaging, the single package, the package of combination of
HPP and in vacuum and MAP package. Subsequently, all samples were stored at 4 ̊C for two
weeks and were analyzed approximately every two days for the following parameters: Total
Aerobic Count (TAC), E.coli, Enterobacteriaceae, pH, water activity and color. At the end of
their shelf life, sausages packaged in package combination of HPP and vacuum showed lower
levels of TAC and Enterobacteriaceae, 4*104 cfu / g and 102 cfu / g respectively. Moreover
sausages packaged in package of combination of HPP and vacuum showed the highest L *
value (for brightness and brilliance) but also the highest price a * (redness). The above
measurements show significant efficiency of HPP to the sustainability product‘s shelf-life
and its color.
The temperature, the oxygen, the packaging technology and the presence of microorganisms
are some of these factors. The package is aiming to protect the health status and the
organoleptic characteristics of the product. The vacuum packaging involves the complete
removal of air from package. The package combines HPP and in vacuum is aiming to the
pasteurization of products near to room temperature, enabling them to better maintain flavor,
nutritional properties and overall product quality. The modified atmosphere packaging
(MAP) is aiming to change atmospheric composition by removal and replacement of the air.
The simple packaging aims to protect the product from the environment. The efficiency of
each of the above packages in the English sausages was the subject of study. The total
numbers of samples were 32, of which four were samples of raw materials and 28 were
samples of sausages in different package. From these 28 samples obtained four in as many
packaging groups, the vacuum packaging, the single package, the package of combination of
HPP and in vacuum and MAP package. Subsequently, all samples were stored at 4 ̊C for two
weeks and were analyzed approximately every two days for the following parameters: Total
Aerobic Count (TAC), E.coli, Enterobacteriaceae, pH, water activity and color. At the end of
their shelf life, sausages packaged in package combination of HPP and vacuum showed lower
levels of TAC and Enterobacteriaceae, 4*104 cfu / g and 102 cfu / g respectively. Moreover
sausages packaged in package of combination of HPP and vacuum showed the highest L *
value (for brightness and brilliance) but also the highest price a * (redness). The above
measurements show significant efficiency of HPP to the sustainability product‘s shelf-life
and its color.
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