Extending the Shelf-Life of Vacuum-Packaged Pork Liver Paté.

Processing conditions to achieve a minimum shelf life of 1 month at 4°C for a vacuum packaged pork liver paté were defined. Cooking to a core temperature of 70°C and maintaining less than 25% added water prevented spoilage by lactic acid bacteria. Higher added water levels caused spoilage due to greening resulting from the proliferation of Lactobacillus viridescens . Glycerol at levels up to 1% (w/w) accelerated sour spoilage but glucono-delta-lactone (GDL) at 0.5% (w/w) markedly reduced the growth of lactic acid bacteria. However, with GDL yeasts tended to proliferate. Overall shelf life was best maintained by control of the a of the product through regulation of added water or the use of GDL.