ИЗСЛЕДВАНЕ НА МИКРОБИАЛНАТА СТАБИЛНОСТ НА ГОТОВО КУЛИНАРНО ЯСТИЕ, ОПАКОВАНО В НОРМАЛНА И В МОДИФИЦИРАНА АТМОСФЕРА STUDY ON MICROBIAL STABILITY OF READY-TO-EAT MEAL IN NORMAL AND IN MODIFIED ATHMOSPHERE PACCAGING

T Sapundzhieva, N Nikolova
unpublished
In the present work it was studied the effect of normal and modified atmosphere packaging /MAP/ of ready-to-eat vegetarian stew on the changes of Aerobic Plate Count of the product during the fridge storage. It was shown that the microbial populations in MAP product was presented only by the surviving spores until 17-th day of the following period, and the product kept its microbial stability till to 29-th day of the storage. The normal atmosphere packaging gives better opportunity to spoiling
more » ... icroorganisms. The signs of microbial growth and spoilage in that product was accelerated with one week in comparison with MAP product. All the products with a microbial load >1.10 5 CFU/g showed pH values higher with one than in the fresh product and worsening of their sensory quality.
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