Quality Attributes during 160 Days Refrigerated Shelf Life of a Smoked, Fully Cooked Sausage Formulated With a Nitrite Containing Pork Preblend
نویسندگان
چکیده
منابع مشابه
Effect of Swiss Chard (Beta vulgaris var. cicla) as Nitrite Replacement on Color Stability and Shelf-Life of Cooked Pork Patties during Refrigerated Storage
In this study, the effects of pre-converted nitrite from Swiss chard powder (PS) on the color stability and shelf-life of cooked pork patties during refrigerated storage for 28 d were investigated. Nitrite was added at a concentration of approximately 120 ppm. Five treatments were formulated as follows: Control (120 ppm nitrite), T1 (2% PS), T2 (2% pre-converted nitrite from celery powder; PC),...
متن کاملMicrobial successions are associated with changes in chemical profiles of a model refrigerated fresh pork sausage during an 80-day shelf life study.
Fresh pork sausage is produced without a microbial kill step and therefore chilled or frozen to control microbial growth. In this report, the microbiota in a chilled fresh pork sausage model produced with or without an antimicrobial combination of sodium lactate and sodium diacetate was studied using a combination of traditional microbiological methods and deep pyrosequencing of 16S rRNA gene a...
متن کاملMicrobial successions are associated with changes in chemical 2 profiles of a model refrigerated fresh pork sausage during an 80 - day 3 shelf - life study
5 6 Andrew K. Benson*, Jairus R. D. David, Stefanie Evans Gilbreth, Gordon Smith, Joseph 7 Nietfeldt, Ryan Legge, Jaehyoung Kim, Rohita Sinha, Christopher E. Duncan, Junjie Ma, 8 Indarpal Singh 9 10 1 Department of Food Science and Technology, University of Nebraska 11 2 ConAgra Foods, Inc., Omaha, Nebraska 12 13
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This study was performed to investigate the impacts of irradiation sources on quality attributes of low-salt sausage during refrigerated storage. Control sausage was prepared with 1.5% sodium chloride (NaCl), whereas low-salt sausage was formulated with 0.75% NaCl (a 50% reduction; L-control). Sausage samples were vacuum-packaged, and low-sausages were irradiated with gamma-ray, electron-beam a...
متن کاملColor changes in irradiated cooked pork sausage with different fat sources and packaging during storage.
Pork sausages were prepared with lean pork meat, fat from different sources [backfat (BF), corn oil (CO) or flaxseed oil (FO); 10% of lean meat], NaCl (2%), and ice water (10%). The emulsified meat batters were stuffed into casings (3 cm in diameter) and cooked to an internal temperature of 72°C. Cooked sausages were sliced and vacuum- or aerobic-packaged individually. Sausages were irradiated ...
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ژورنال
عنوان ژورنال: Meat and Muscle Biology
سال: 2017
ISSN: 2575-985X
DOI: 10.22175/rmc2016.075