Preservation of fatty duck liver by high pressure treatment
Language
en
Article de revue
This item was published in
International Journal of Food Science and Technology. 2003, vol. 38, n° 3, p. 267-272
Wiley
English Abstract
Fatty liver samples from duck were treated with high pressures and packaged in multilayer films. Microbiological analysis, permeability of the films to oxygen and fat loss, caused by melting, were assessed after pressure ...Read more >
Fatty liver samples from duck were treated with high pressures and packaged in multilayer films. Microbiological analysis, permeability of the films to oxygen and fat loss, caused by melting, were assessed after pressure or thermal treatment. Microbiological analysis showed a noteworthy reduction in the total aerobic mesophilic flora and eradication of the coliform flora, whichever film or treatment was used. Nevertheless, a significant bacterial flora was observed during storage at 4 °C from 42 days with a polyethylene/polyamide/polyethylene film and a sample which had been treated with pressure. But, treatment at 550 MPa for 55 °C and 20 min, in combination with two low oxygen permeability films (ethylene and vinyl alcohol copolymer) gave a product with long storage life (90 days) at 4 °C and a significant reduction in the melting of lipids.Read less <
English Keywords
Fast loss
Microbiological analysis
Oxygen permeability
Packaging
Storage life
Thermal treatment
Origin
Hal imported