Gavrilović d.o.o., Gavrilovićev Trg 1, Petrinja, Croatia.
Food Sci Technol Int. 2011 Apr;17(2):167-75. doi: 10.1177/1082013210381952. Epub 2011 Mar 24.
Shelf-life of frankfurters depends on various factors such as its composition, packaging material and method used as well as the effect of external conditions (temperature). The objective of this study was to determine the shelf-life of packaged (vacuum, shrink and modified atmosphere, MA) chicken frankfurters during storage at different temperatures. For this purpose regular and with sodium lactate addition chicken frankfurters were produced. For MA packaging (MAP), under gas mixture of 70% N(2) and 30% CO(2), a package consisting of container and heat sealable cover was used. Different laminate composition was used for vacuum and shrink packaging of frankfurters. During frankfurters storage physico-chemical (pH, a(w)), and microbiological (aerobic mesophiles, lactic acid bacteria and total bacterial count) analyses were performed. Packaging materials were analyzed for their barrier characteristic (oxygen permeability). The shelf-life of frankfurters can be extended if packaged in MA (54 days) and shrink (45 days) packaging compared to 36 days of shelf-life in vacuum packaging, at 3 (°)C. Higher shelf-life is obtained for frankfurters with lactate addition, in all packaging conditions, stored at 6 (°)C.
法兰克福香肠的保质期取决于多种因素，如组成、包装材料和方法以及外部条件（温度）的影响。本研究的目的是确定在不同温度下储存时包装（真空、收缩和改良气氛，MA）鸡肉法兰克福香肠的保质期。为此，生产了常规和添加乳酸钠的鸡肉法兰克福香肠。对于 MA 包装（MAP），在 70%N(2)和 30%CO(2)的气体混合物下，使用由容器和热密封盖组成的包装。不同的层压复合材料用于真空和收缩包装法兰克福香肠。在法兰克福香肠储存期间，进行了物理化学（pH 值、a(w)）和微生物学（好氧中温菌、乳酸菌和总细菌计数）分析。对包装材料的阻隔特性（氧气渗透率）进行了分析。与真空包装 36 天的保质期相比，MA（54 天）和收缩（45 天）包装可延长法兰克福香肠的保质期，在 3（°）C 下。在所有包装条件下，在 6（°）C 下储存时，添加乳酸盐的法兰克福香肠的保质期更长。
