The effect of smoking, packaging and storage temperature on the bacterial greening of frankfurters caused by Leuconostoc mesenteroides subsp. mesenteroides
Year: 2002
Type: article
Abstract: The spoilage of frankfurters caused by lactic acid bacteria was examined. Isolates responsible for the green discolouration were identified as Leuconostoc mesenteroides subsp. mesenteroides. Naturally smoked or liquid smoke-treated frankfurters were inoculated with strains of L. mesenteroides and stored aerobically and under vacuum at 4° and 12°C. Greening was observed under aerobic storage conditions from the third day onwards and the frankfurters were more discoloured when stored at 12°C compared to 4°C. Uninoculated samples did not discolour under aerobic conditions. Natural wood smoking, vacuum packaging and storage at 4°C were effective against frankfurter sausage discolouration.
Source: Italian Journal of Food Science
Language: English
Subfield: Animal Science and Zoology
Domain: Life Sciences
SDG: Zero hunger
Open Access status: gold
Estimated APC paid: $1,100
OpenAlex ID: W2471041191