کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
226603 464553 2006 9 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
The natural microflora of Xuanwei ham and the no-mouldy ham production
کلمات کلیدی
موضوعات مرتبط
مهندسی و علوم پایه مهندسی شیمی مهندسی شیمی (عمومی)
پیش نمایش صفحه اول مقاله
The natural microflora of Xuanwei ham and the no-mouldy ham production
چکیده انگلیسی

The natural microflora of Xuanwei ham in China was investigated and the results showed that there was a close relationship between yeast and ham quality. As the dominant microorganism, ham yeast played an important role in the quality of ham. Other mycelium fungi such as Penicillium and Aspergillus, which looked flourishing on the surface of ham, may not avail ham quality because they produce some mycotoxins. The quality of ham inoculated with yeast naturally isolated from ham was superior to that of traditional ones according to indices of color–fragrance–flavor and the contents of amino acids. By inoculating yeasts on ham and controlling the air humidity of ham room, a better quality ham called no-mouldy ham was developed successfully.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Journal of Food Engineering - Volume 77, Issue 1, November 2006, Pages 103–111
نویسندگان
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