期刊名称：Boletim Centro de Pesquisa e Processamento de Alimentos
印刷版ISSN：0102-0323
电子版ISSN：1983-9774
出版年度：2008
卷号：26
期号：02
出版社：Centro de Pesquisa e Processamento de Alimentos
摘要：The aim of this work was evaluate the effect of the thermal processing on vacuum packaging mussel properties, prepared with different content of sodium chloride (salt) and lactic acid, at 25 ± 1°C until 90 days. The product had been evaluated for microbiological characteristics, pH, total volatile base nitrogen (TVB-N) and texture profile. The results obtained for coliforms at 45°C, Salmonella ssp. and coagulase-positive Staphylococcus were < 3 MPN/g, absence and < 10 CFU/g, respectively. The same behavior was observed for the amount of N-TVB of the conserves that were £13.36 mg/100 g of the product. Adequate values of pH (< 4.5) had been observed when used amount of lactic acid between 5.0 and 7.5%. Through the compression test it was evidenced higher hardness and consistency of mussel conserves stored per 30 days when used lesser amounts of salt and greater of lactic acid. However, through this exactly test it was verified that in 90 days of storage conserves with lesser hardness and consistency had been observed when used higher amounts of lactic acid. In the penetration test relations between the parameters hardness and consistency had not been observed with the employed amounts of salt and lactic acid.
