Aminogenesis control in fermented sausages manufactured with pressurized meat batter and starter culture
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چکیده
منابع مشابه
Lipolytic Changes in Fermented Sausages Produced with Turkey Meat: Effects of Starter Culture and Heat Treatment
In this study, the effects of two different commercial starter culture mixes and processing methodologies (traditional and heat process) on the lipolytic changes of fermented sausages manufactured with turkey meat were evaluated during processing stages and storage. Free fatty acid (FFA) value increased with fermentation and during storage over 120 d in all fermented sausage groups produced wit...
متن کاملEvaluation of Fermented Sausages Manufactured with Reduced-fat and Functional Starter Cultures on Physicochemical, Functional and Flavor Characteristics
Fermented foods with probiotics having functional properties may provide beneficial effects on health. These effects are varied, depending on the type of lactic acid bacteria (LAB). Different probiotic LAB might have different functional properties. Thus, this study was performed to evaluate the quality of fermented sausages manufactured with functional starter cultures (Lactobacillus plantarum...
متن کاملControl of Biogenic Amines in Fermented Sausages: Role of Starter Cultures
Biogenic amines show biological activity and exert undesirable physiological effects when absorbed at high concentrations. Biogenic amines are mainly formed by microbial decarboxylation of amino acids and thus are usually present in a wide range of foods, fermented sausages being one of the major biogenic amine sources. The use of selected starter cultures is one of the best technological measu...
متن کاملBacteriocin-producing Lactobacillus sakei C2 as starter culture infermented sausages
Lactobacillus sakei C2, which could produce a bacteriocin with a broad inhibitory spectrum, have been proven to have certain probiotic potential. The practical application of L. sakei C2 as starter culture in the production of fermented sausage was investigated. During the sausage fermentation, L. sakei C2 established its prominent position in the microbial ecosystem, and, over 62.5% and 87.5% ...
متن کاملIdentification and tracing of Enterococcus spp. by RAPD-PCR in traditional fermented sausages and meat environment.
AIMS Four local small-scale factories were studied to determine the sources of enterococci in traditional fermented sausages. METHODS AND RESULTS Different points during the production of a traditional fermented sausage type (fuet) were evaluated. Randomly amplified polymorphic DNA (RAPD)-PCR was used to type 596 Enterococcus isolates from the final products, the initial meat batter, the casi...
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ژورنال
عنوان ژورنال: Meat Science
سال: 2007
ISSN: 0309-1740
DOI: 10.1016/j.meatsci.2006.07.020