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

Hannu Korkeala; Tapani Suortti; Pia Mäkelä

doi:10.1016/0168-1605(88)90060-8

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

VTT Technical Research Centre of Finland

University of Helsinki

Research output: Contribution to journal › Article › Scientific › peer-review

70 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 language	English
Pages (from-to)	339-347
Journal	International Journal of Food Microbiology
Volume	7
Issue number	4
DOIs	https://doi.org/10.1016/0168-1605(88)90060-8
Publication status	Published - 1988
MoE publication type	A1 Journal article-refereed

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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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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

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EP - 347

JO - International Journal of Food Microbiology

JF - International Journal of Food Microbiology

IS - 4

ER -

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

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