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Microbiological Safety and Shelf Life of a Sous Vide Potato Product During Refrigerated Storage

D. J. Parker

出版	Saskatchewan Agriculture & Food, ADF, 1996
URL	http://books.google.com.hk/books?id=6ljqtgAACAAJ&hl=&source=gbs_api

註釋

In sous vide processing, food products are prepared from raw ingredients, pre-cooked, packaged, sealed under vacuum, and cooked/pasteurised at pre-established temperature/time conditions and cooled immediately to 4 degrees C. The products are then stored or distributed under refrigeration. This study addresses the paucity of information about the physical, chemical, and microbiological changes in sous vide potato products throughout their shelf-life storage period. It presents results from shelf-life studies done on a minimally processed sous vide potato product subjected to two heat processing methods and subsequently stored at refrigeration and at mild temperature abuse storage conditions. Results presented include proximate analyses, degree of package swelling and product browning, changes in pH and total acidity, and bacterial counts.