dc.contributor |
Universitat de Vic. Escola Politècnica Superior |
|
dc.contributor.author |
Hernández Herrero, María Manuela
|
|
dc.contributor.author |
Roig Sagués, Artur
|
|
dc.contributor.author |
López-Sabater, Emilio
|
|
dc.contributor.author |
Rodríguez Jerez, José Juan
|
|
dc.contributor.author |
Mora Ventura, María Teresa
|
|
dc.date.accessioned |
2014-05-16T09:55:44Z |
|
dc.date.available |
2014-05-16T09:55:44Z |
|
dc.date.created |
1999 |
|
dc.date.issued |
1999 |
|
dc.identifier.citation |
Hernandez-Herrero, M. M., Roig-Sagues, A. X., Lopez Sabater, E. I., Rodriguez-Jerez, J. J., & Mora-Ventura, M. T. (1999). Influence of storage temperature on the quality of beef liver; pH as a reliable indicator of beef liver spoilage. Journal of the Science of Food and Agriculture, 79(14), 2035-2039. |
ca_ES |
dc.identifier.issn |
0022-5142 |
|
dc.identifier.uri |
http://hdl.handle.net/10854/3046 |
|
dc.description.abstract |
The development of the microbial flora specifically involved in the spoilage of sliced beef livers packaged and stored under aerobic conditions at 0 and 3 °C for 14 days was studied. Changes in the pH value of the product were also determined. The possibility that pH value could be considered as a quick and reliable indicator of incipient spoilage was particularly considered. All microbial groups (except micrococci) showed differences in their rates of growth between 0 and 3 °C. Pseudomonads and lactic acid bacteria were the main components of the spoilage flora. When the 37 °C aerobic plate counts (APCs) reached 105–106 CFU g−1 and the 20 °C APCs and pseudomonad counts reached 106–107 CFU g−1, visible surface colonies (VSCs) were observed. The presence of VSCs is the most important criterion to determine organoleptic beef liver spoilage and has hence enabled us to establish a shelf-life of up to 8–10 and 5.5–6.5 days for samples stored at 0 and 3 °C respectively. Our study shows that the determination of pH, which is simple, economical and rapid, is capable of giving a reliable estimate of the spoilage status of beef livers. pH values lower than 6.15 may be considered as indicative of beef liver spoilage. |
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dc.format |
application/pdf |
|
dc.format.extent |
5 p. |
ca_ES |
dc.language.iso |
eng |
ca_ES |
dc.publisher |
Society of Chemical Industry |
ca_ES |
dc.rights |
(c) Wiley [The definitive version is available at www3.interscience.wiley.com] |
|
dc.subject.other |
Carn -- Conservació |
ca_ES |
dc.title |
Influence of storage temperature on the quality of beef liver; pH as a reliable indicator of beef liver spoilage |
ca_ES |
dc.type |
info:eu-repo/semantics/article |
ca_ES |
dc.identifier.doi |
https://doi.org/10.1002/(SICI)1097-0010(199911)79:1 |
|
dc.relation.publisherversion |
http://onlinelibrary.wiley.com/doi/10.1002/%28SICI%291097-0010%28199911%2979:14%3C2035::AID-JSFA481%3E3.0.CO;2-I/abstract |
|
dc.rights.accessRights |
info:eu-repo/semantics/closedAccess |
ca_ES |
dc.type.version |
info:eu-repo/publishedVersion |
ca_ES |
dc.indexacio |
Indexat a SCOPUS |
|
dc.indexacio |
Indexat a WOS/JCR |
ca_ES |