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 journalArticlepeer-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 languageEnglish
Pages (from-to)161-166
Number of pages6
JournalInternational Journal of Food Science and Technology
Volume29
Issue number2
DOIs
StatePublished - Apr 1994
Externally publishedYes

Keywords

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

Fingerprint

Dive into the research topics of 'Shelf‐life of chicken liver/egg paté in modified atmosphere packages'. Together they form a unique fingerprint.

Cite this