Natural microflora of sausages, chicken liver mousse and rillettes were enumerated after high pressure treatments at room temperature and after different times of storage. The evolution of the total microflora of sausages stored at 25 deg C after treatments at 400 MPa and 500 MPa for 10 min was similar to untreated sausages. Shelf-life of the chicken liver mousse, refrigerated after a pressurisation at 400 MPa during 10 min, was extended to 2 months and longer with a 500 MPa treatment. Coliform development was stopped in rillettes pressurised 30 min at 400 MPa and stored 14 d at refrigerated temperature, but a 500 MPa treatment was required to inhibit total microflora growing during this storage period.
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