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Extending the Shelf-Life of Vacuum-Packaged Pork Liver Paté
1Food and Agricultural Microbiology Research Division, Department of Agriculture for Northern Ireland, Newforge Lane, Belfast BT9 5PX, Northern Ireland.
Abstract:
Processing conditions to achieve a minimum shelf life of 1 month at 4°C for a vacuum packaged pork liver paté were defined. Cooking to a core temperature of 70°C and maintaining less than 25% added water prevented spoilage by lactic acid bacteria. Higher added water levels caused spoilage due to greening resulting from the proliferation of Lactobacillus viridescens . Glycerol at levels up to 1% (w/w) accelerated sour spoilage but glucono-delta-lactone (GDL) at 0.5% (w/w) markedly reduced the growth of lactic acid bacteria. However, with GDL yeasts tended to proliferate. Overall shelf life was best maintained by control of the aw of the product through regulation of added water or the use of GDL.
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