Shelf‐life of chicken liver/egg paté in modified atmosphere packages

TAL SOFFER; PINHAS MARGALITH; CHAIM H. MANNHEIM

doi:10.1111/j.1365-2621.1994.tb02057.x

Shelf‐life of chicken liver/egg paté in modified atmosphere packages

TAL SOFFER, PINHAS MARGALITH, CHAIM H. MANNHEIM^*

^*Corresponding author for this work

Research output: Contribution to journal › Article › peer-review

Abstract

Shelf‐life of paté (salad in Israel) made by blending fried chicken liver and onions with hard‐boiled eggs was extended, from 6 days in air to 14 days by Modified Atmosphere Packaging (MAP), using high CO₂/low O₂ mixtures. Aerobic microbial growth, mainly B. subtilis, and lipid oxidation (as TBA values) were largely inhibited, during 14 days, and odour up to 8 days (not tested beyond). the microbial growth inhibition was due to high CO₂ levels. Oxidation was prevented due to microbial inhibition and not due to reduced O₂.

Original language	English
Pages (from-to)	161-166
Number of pages	6
Journal	International Journal of Food Science and Technology
Volume	29
Issue number	2
DOIs	https://doi.org/10.1111/j.1365-2621.1994.tb02057.x
State	Published - Apr 1994
Externally published	Yes

Keywords

Bacillus subtilise
CO storage
TBA values
convenience foods
off‐odour
spoilage inhibition

Access to Document

10.1111/j.1365-2621.1994.tb02057.x

Cite this

@article{69ed6151b376463faa0f14d4f910c8e3,

title = "Shelf‐life of chicken liver/egg pat{\'e} in modified atmosphere packages",

abstract = "Shelf‐life of pat{\'e} (salad in Israel) made by blending fried chicken liver and onions with hard‐boiled eggs was extended, from 6 days in air to 14 days by Modified Atmosphere Packaging (MAP), using high CO2/low O2 mixtures. Aerobic microbial growth, mainly B. subtilis, and lipid oxidation (as TBA values) were largely inhibited, during 14 days, and odour up to 8 days (not tested beyond). the microbial growth inhibition was due to high CO2 levels. Oxidation was prevented due to microbial inhibition and not due to reduced O2.",

keywords = "Bacillus subtilise, CO storage, TBA values, convenience foods, off‐odour, spoilage inhibition",

author = "TAL SOFFER and PINHAS MARGALITH and MANNHEIM, {CHAIM H.}",

year = "1994",

month = apr,

doi = "10.1111/j.1365-2621.1994.tb02057.x",

language = "אנגלית",

volume = "29",

pages = "161--166",

journal = "International Journal of Food Science and Technology",

issn = "0950-5423",

publisher = "Wiley-Blackwell Publishing Ltd",

number = "2",

}

TY - JOUR

T1 - Shelf‐life of chicken liver/egg paté in modified atmosphere packages

AU - SOFFER, TAL

AU - MARGALITH, PINHAS

AU - MANNHEIM, CHAIM H.

PY - 1994/4

Y1 - 1994/4

N2 - Shelf‐life of paté (salad in Israel) made by blending fried chicken liver and onions with hard‐boiled eggs was extended, from 6 days in air to 14 days by Modified Atmosphere Packaging (MAP), using high CO2/low O2 mixtures. Aerobic microbial growth, mainly B. subtilis, and lipid oxidation (as TBA values) were largely inhibited, during 14 days, and odour up to 8 days (not tested beyond). the microbial growth inhibition was due to high CO2 levels. Oxidation was prevented due to microbial inhibition and not due to reduced O2.

AB - Shelf‐life of paté (salad in Israel) made by blending fried chicken liver and onions with hard‐boiled eggs was extended, from 6 days in air to 14 days by Modified Atmosphere Packaging (MAP), using high CO2/low O2 mixtures. Aerobic microbial growth, mainly B. subtilis, and lipid oxidation (as TBA values) were largely inhibited, during 14 days, and odour up to 8 days (not tested beyond). the microbial growth inhibition was due to high CO2 levels. Oxidation was prevented due to microbial inhibition and not due to reduced O2.

KW - Bacillus subtilise

KW - CO storage

KW - TBA values

KW - convenience foods

KW - off‐odour

KW - spoilage inhibition

UR - http://www.scopus.com/inward/record.url?scp=84988073809&partnerID=8YFLogxK

U2 - 10.1111/j.1365-2621.1994.tb02057.x

DO - 10.1111/j.1365-2621.1994.tb02057.x

M3 - מאמר

AN - SCOPUS:84988073809

VL - 29

SP - 161

EP - 166

JO - International Journal of Food Science and Technology

JF - International Journal of Food Science and Technology

SN - 0950-5423

IS - 2

ER -

Shelf‐life of chicken liver/egg paté in modified atmosphere packages

Abstract

Keywords

Access to Document

Other files and links

Fingerprint

Cite this