Microbiological studies of newly obtained textured milk protein and high-protein food products containing a texturate as meat substitute
Szydłowski, A.; Ogonowska, D.
Roczniki Panstwowego Zakladu Higieny 31(3): 293-300
1980
ISSN/ISBN: 0035-7715 PMID: 7414214 Document Number: 157451
The authors present the results of microbiological investigations of a newly obtained textured milk protein subjected to cooling (4.degree. C) and refrigeration (-18.degree. C), fixed, and stored in standard industrial cooling and refrigeration conditions. Similar investigations were carried out also on ready-to-serve food products, roast beef and pultry sausages containing from 15-40% of native and frozen texturate, analysed as a function of storage at 4.degree. C. The native textured milk preparation was stable during 5 days of storage, while during contact freezing it could be stored over 8 mo. The obtained ready-to-serve food products were acceptable with regard to their microbiological cleanliness during 6 days of storage in a standard refrigeration room.