It was observed that the pasteurization of sausages with ultrasound provided a homogenous temperature within sausages, allowing a extended shelf life (up to 20 days or 50% higher) in comparison to the conventional treatment and indicating a potential application for reduction of time and temperature required for cooking or pasteurizing meat products. In addition to the advantages of US treatment, such as the reduction of duration, intensity of thermal treatment and energy
expenditure, no damages in the product were observed, showing the potentiality of US for post packaging pasteurization. Because no information are available about the possible generation of toxic substances after the ultrasound process, further investigations must be carried out before the industrial scale-up of the process.
It was observed that the pasteurization of sausages with ultrasound provided a homogenous temperature within sausages, allowing a extended shelf life (up to 20 days or 50% higher) in comparison to the conventional treatment and indicating a potential application for reduction of time and temperature required for cooking or pasteurizing meat products. In addition to the advantages of US treatment, such as the reduction of duration, intensity of thermal treatment and energyexpenditure, no damages in the product were observed, showing the potentiality of US for post packaging pasteurization. Because no information are available about the possible generation of toxic substances after the ultrasound process, further investigations must be carried out before the industrial scale-up of the process.
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