Ropy slime formation in vacuum-packed cooked meat products caused by homofermentative lactobacilli and a Leuconostoc species

Hannu Korkeala (Corresponding Author), Tapani Suortti, Pia Mäkelä

Research output: Contribution to journalArticleScientificpeer-review

66 Citations (Scopus)

Abstract

This paper deals with the cause of the formation of ropy slime on the surface of vacuum-packed cooked meat products.
Two different homofermentative lactobacilli and a Leuconostoc strain were isolated from different ropy vacuum-packed meat products. The strains were able to produce slime experimentally on vacuum-packed cooked sausages.
The slime had a molecular weight in the range of 70000–30000 and contained glucose and galactose in a ratio 10:1–10:2. The formation of ropy slime also occurred on sausages without added sugars.
Original languageEnglish
Pages (from-to)339-347
JournalInternational Journal of Food Microbiology
Volume7
Issue number4
DOIs
Publication statusPublished - 1988
MoE publication typeA1 Journal article-refereed

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meat byproducts
Leuconostoc
Meat Products
Lactobacillus
Vacuum
sausages
meat products
galactose
molecular weight
sugars
Galactose
glucose
Molecular Weight
Glucose

Cite this

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title = "Ropy slime formation in vacuum-packed cooked meat products caused by homofermentative lactobacilli and a Leuconostoc species",
abstract = "This paper deals with the cause of the formation of ropy slime on the surface of vacuum-packed cooked meat products. Two different homofermentative lactobacilli and a Leuconostoc strain were isolated from different ropy vacuum-packed meat products. The strains were able to produce slime experimentally on vacuum-packed cooked sausages. The slime had a molecular weight in the range of 70000–30000 and contained glucose and galactose in a ratio 10:1–10:2. The formation of ropy slime also occurred on sausages without added sugars.",
author = "Hannu Korkeala and Tapani Suortti and Pia M{\"a}kel{\"a}",
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volume = "7",
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Ropy slime formation in vacuum-packed cooked meat products caused by homofermentative lactobacilli and a Leuconostoc species. / Korkeala, Hannu (Corresponding Author); Suortti, Tapani; Mäkelä, Pia.

In: International Journal of Food Microbiology, Vol. 7, No. 4, 1988, p. 339-347.

Research output: Contribution to journalArticleScientificpeer-review

TY - JOUR

T1 - Ropy slime formation in vacuum-packed cooked meat products caused by homofermentative lactobacilli and a Leuconostoc species

AU - Korkeala, Hannu

AU - Suortti, Tapani

AU - Mäkelä, Pia

PY - 1988

Y1 - 1988

N2 - This paper deals with the cause of the formation of ropy slime on the surface of vacuum-packed cooked meat products. Two different homofermentative lactobacilli and a Leuconostoc strain were isolated from different ropy vacuum-packed meat products. The strains were able to produce slime experimentally on vacuum-packed cooked sausages. The slime had a molecular weight in the range of 70000–30000 and contained glucose and galactose in a ratio 10:1–10:2. The formation of ropy slime also occurred on sausages without added sugars.

AB - This paper deals with the cause of the formation of ropy slime on the surface of vacuum-packed cooked meat products. Two different homofermentative lactobacilli and a Leuconostoc strain were isolated from different ropy vacuum-packed meat products. The strains were able to produce slime experimentally on vacuum-packed cooked sausages. The slime had a molecular weight in the range of 70000–30000 and contained glucose and galactose in a ratio 10:1–10:2. The formation of ropy slime also occurred on sausages without added sugars.

U2 - 10.1016/0168-1605(88)90060-8

DO - 10.1016/0168-1605(88)90060-8

M3 - Article

VL - 7

SP - 339

EP - 347

JO - International Journal of Food Microbiology

JF - International Journal of Food Microbiology

SN - 0168-1605

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