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Título

Retail chilled display storage of high- and reduced-fat sliced bologna

AutorJiménez Colmenero, Francisco ; Carballo, José ; Fernández, P. ; Cofrades, Susana ; Cortés, E.
Fecha de publicación1997
EditorInternational Association for Food Protection
CitaciónJournal of Food Protection 60: 1099- 1104 (1997)
ResumenThis study examined the influence of light (1,900 lux) and dark display conditions on purge loss, color, residual nitrite, rancidity, texture, and microbiological changes of sliced vacuum-packaged high-fat (24.7%) and reduced-fat (9.4%) bologna during chilled storage at 2 and 7°C. Color stability was more dependent upon photochemical action than upon temperature. The rate of color fading was greater at a lower fat content. Residual nitrite depletion varied according to fat content, chill temperature, and display conditions. High-fat sausages were harder and chewier (P < 0.05) than reduced-fat sausages. Texture parameters were not appreciably influenced by storage temperature or exposure to light. Microbiological counts were higher in reduced-fat samples than in high-fat samples. Temperature influenced the growth of microflora in sliced bologna sausage, but light had no important effect.
URIhttp://hdl.handle.net/10261/101545
Identificadoresissn: 0362-028X
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