Two-layer coating based on chitosan for dry fermented sausage preservation
نویسندگان
چکیده
منابع مشابه
Dry and Semi-Dry Fermented and Direct Acidified Sausage Validation
In 1994, an outbreak of E. coli O157:H7 infection was linked to dry, fermented, pork and beef salami. In response to this first implication of a dry fermented sausage product, the United States Department of Agriculture/Food Safety Inspection Service developed guidelines requiring sausage manufacturers to validate that their processes achieve a five-log reduction of E. coli O157:H7. Various val...
متن کاملDry and Semi-Dry Fermented and Direct Acidified Sausage Validation
range for these products is 4.7-4.9, whereas, pepperoni has a slightly lower pH range of 4.5-4.8 and a lower MPR of 1.6:1 as required by FSIS (FSIS, 1986). The moisture content for these products ranges from 25-39%. All of these products, because of their moisture-toprotein ratios, are considered shelf stable (FSIS, 1986; Ricke and Keeton, 1997). Semidry sausages such as summer sausage, cervela...
متن کاملQuality Characteristics of Retailed Sucuk (Turkish Dry-Fermented Sausage)
Fifty sucuks (19 factory sucuks and 31 butcher’s sucuks) were collected from local markets and butchers. Chemical, microbiological and overall sensory qualities of sucuks were investigated. There was a great variation in the concentrations of biogenic amines and levels of residual nitrite in them. Aerobic plate, lactic acid bacteria, and mould and yeast counts of factory sucuks varied from 5.56...
متن کاملPreservation Mechanism of Chitosan-Based Coating with Cinnamon Oil for Fruits Storage Based on Sensor Data
The chitosan-based coating with antimicrobial agent has been developed recently to control the decay of fruits. However, its fresh keeping and antimicrobial mechanism is still not very clear. The preservation mechanism of chitosan coating with cinnamon oil for fruits storage is investigated in this paper. Results in the atomic force microscopy sensor images show that many micropores exist in th...
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...
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ژورنال
عنوان ژورنال: Journal on Processing and Energy in Agriculture
سال: 2018
ISSN: 1821-4487
DOI: 10.5937/jpea1801023h