Microbial changes and aroma profile of nitrate reduced dry sausages during vacuum storage
نویسندگان
چکیده
منابع مشابه
Inhibition of fatty acids profile changes of Cobia (Rachycentron canadum) fillets during frozen storage by packaging under vacuum system
This study was aimed to investigate the effect of vacuum packing (VP) on the fatty acids profiles in cobia (Rachycentron canadum) fillets during an extended frozen storage period. Cobia fillets were treated under vacuum system then stored at -18°C for up to 6 months and compared to control conditions. As a result of a frozen storage period of 6 months, a marked content decrease was found in the...
متن کاملInhibition of fatty acids profile changes of Cobia (Rachycentron canadum) fillets during frozen storage by packaging under vacuum system
This study was aimed to investigate the effect of vacuum packing (VP) on the fatty acids profiles in cobia (Rachycentron canadum) fillets during an extended frozen storage period. Cobia fillets were treated under vacuum system then stored at -18°C for up to 6 months and compared to control conditions. As a result of a frozen storage period of 6 months, a marked content decrease was found in the...
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Dry fermented sausages with different fat contents were produced (10%, 20% and 30%). The effect of fat content and ripening time on sensory characteristics, lipolysis, lipid oxidation and volatile compounds generation was studied. Also, the key aroma components were identified using gas chromatography (GC) and olfactometry. High fat sausages showed the highest lipolysis and lipid oxidation, det...
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Nitrite has been traditionally used to control Clostridium botulinum in cured meat products. However, in the case of dry fermented sausages, environmental factors such as pH, aw and the competitive microbiota may exert a more relevant role than nitrite in the inhibition of the growth and toxin production by C. botulinum. In this challenge test study, two varieties of Mediterranean dry sausages ...
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The effect of the addition of an antioxidant and saliva on the release of aroma compounds from dry fermented sausages was studied by extracting the headspace at different times using solid phase micro-extraction technique. The compounds were analysed by gas chromatography using a FID detector and identified by mass spectrometry. The addition of butylated hydroxytoluene to dry fermented sausages...
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ژورنال
عنوان ژورنال: Meat Science
سال: 2019
ISSN: 0309-1740
DOI: 10.1016/j.meatsci.2018.08.026