منابع مشابه
Nitrite burn in fermented sausage.
A rare outbreak of anaerobic nitrite burn in fermented sausage afforded the isolation and characterization of the offending microorgansim which was identified as a Staphylococcus sp. Unlike most staphylococci, this organism reduces nitrite as well as nitrate.
متن کاملMicrostructure of fermented sausage.
A protein matrix is necessary for the desired texture of fermented sausages suitable for slicing. The formation of this network is predominantly induced by myosin and actin proteins. A change in the structure of native muscle proteins results from different technological processes such as chopping, salting, and fermentation. During chopping with simultaneous release of meat proteins, the salt b...
متن کاملBiogenic amine formation in Turkish dry fermented sausage (sucuk) as affected by nisin and nitrite.
BACKGROUND The effects of nitrite (0, 100, and 200 mg kg(-1)) and nisin (0, 250, and 500 mg kg(-1)) on biogenic amine formation in sucuk were investigated by utilising a central composite design of response surface methodology. RESULTS The addition of nitrite led to decreased levels of tryptamine, 2-phenylethylamine, putrescine, cadaverine, tyramine, and histamine, whereas nisin decreased the...
متن کاملEffect of fermentation temperature and nitrite nitrate on properties of dry fermented sausage
Sausages, produced with/without nitrite and nitrate, were fermented at 21°C (RH: 65-74%) or 8°C (RH: 75-85%). All sausages were dried until a final weight loss of 44% and analyzed for physicochemical and microbiological data. The removal of NO2 /NO3 caused an increase in lipid oxidation, although the decrease in the fermentation temperature proved to be effective in controlling the lipid oxidat...
متن کاملPhysicochemical and sensory characteristics of fermented sheepmeat sausage
The aim of the study was to compare the physicochemical and sensory characteristics of fermented, cured sausages made from equivalent muscle groups of beef, pork, and sheepmeat. The last has no commercial examples and represents an unexploited opportunity. Using seven replicates of shoulder meat and subcutaneous fat, sausages were made with 64%, 29%, 4%, 2%, 0.2%, and 0.01% of lean meat, fat, N...
متن کاملذخیره در منابع من
با ذخیره ی این منبع در منابع من، دسترسی به آن را برای استفاده های بعدی آسان تر کنید
ژورنال
عنوان ژورنال: Applied Microbiology
سال: 1972
ISSN: 0003-6919
DOI: 10.1128/am.24.3.405-408.1972