Salting by Vacuum Brine Impregnation in Nitrite-Free Lonza: Effect on Enterobacteriaceae
نویسندگان
چکیده
Lonza is a traditional Italian meat product made from whole pork muscles, which is typically cured by dry salting. In this work, we study the effects of vacuum brine impregnation (VBI) as an alternative salting method on the survival of Enterobacteriaceae, in presence and in absence of nitrites. In comparison with the traditional brining process, VBI contributed to reducing the Enterobacteriaceae population on product surface but induced contamination of the inner muscle tissues. Our results suggest that the species isolated became adapted to processing conditions, and salt tolerance was species- or strain-dependent. This result is of particular importance for future applications of VBI in lonza manufacturing.
منابع مشابه
Effect of brine thawing/salting on endogenous enzyme activity and sensory quality of Iberian dry-cured ham.
Simultaneous brine thawing/salting process was applied as an alternative to traditional pile salting process using 51 frozen Iberian hams. The effect of this type of salting process on endogenous enzyme activity and sensory quality of Iberian dry-cured hams was analysed. The frozen hams were simultaneously thawed and salted with saturated brine, with and without vacuum pulses, and were compared...
متن کاملEffects of salting treatment on the physicochemical properties, textural properties, and microstructures of duck eggs
In order to illuminate the forming process of salted egg, the effects of the brine solution with different salt concentrations on the physicochemical properties, textural properties, and microstructures of duck eggs were evaluated using conventional physicochemical property determination methods. The results showed that the moisture contents of both the raw and cooked egg whites and egg yolks, ...
متن کاملChinese-style Salted Fish
In southern China, about 20 different fish, such as red snapper, threadfin, Spanish mackerel, croaker, Japanese mackerel, are used to prepare salted fish (Armstrong & Eng, 1983; Poirier et al., 1987). Procedures for preparation of salted fish have been described in detail previously (IARC, 1993). Briefly, salted fish are prepared by salting, brining, dry-salting, pickle curing, or a combination...
متن کاملThe effect of slip casting parameters on the ultrafine microstructure and density of pore-free YAG ceramic obtained by vacuum sintering
In this study, the effect of slip casting parameters on the ultrafine microstructure and the density of pore-free YAG ceramic was evaluated. A stable, high concentrated aqueous YAG slurry using Dolapix-CE64 as a dispersant was prepared. The effect of dispersant concentration as well as the solid load on the stability and rheological behavior of the slurry was also studied. The optimal dispersan...
متن کاملStudy on the growth and survival of Escherichia coli O157:H7 during the manufacture and storage of Iranian white cheese in brine
The behaviour of Escherichia coli O157:H7 was studied during the manufacture and storage of Iranian white cheese in brine. Cheese was manufactured using pasteurized cow milk and inoculated with E. coli O157:H7 with inoculum level of 103 cfu/ml. Four treatments were designed. Cheeses were made with or without starter culture and kept immersed in 6 or 8% salt brine during ripening and storage. Ch...
متن کامل