Parameters for Moisture Content for Stabilization of Food Products (Phase II)

摘要

Utilizing the immersion-equilibration procedure the following casserole-type products were prepared by combining, in accordance with standard formulations, the respective components, including the sauce, which were separately processed to a water activity between 0.80 and 0.85: chicken a la king, ham in cream sauce, tuna in cream sauce, Hungarian goulash, Irish stew, sweet and sour pork and macaroni and cheese. Samples of chicken a la king and ham in cream sauce were inoculated with Staph. aureus, E. coli, Salmonella, and Cl. perfringens at levels of 6-14,000 organisms per gram. Except for S. aureus viable counts were uniformly less than 10 per gram after one month storage at 38C. After four months samples inoculated with S. aureus ran 0.4 organism per gram. Observations were performed on the loss of thiamine, riboflavin and niacin during storage for 5 months at 38C. (Author)