کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
2450029 | 1109615 | 2013 | 8 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Shelf life of packaged sliced dry fermented sausage under different temperature
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کلمات کلیدی
موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
دانش تغذیه
پیش نمایش صفحه اول مقاله
چکیده انگلیسی
The aim of this study was to investigate the shelf-life of commercial sliced dry fermented sausage during storage at different temperatures. Different laminate composition was used for vacuum and nitrogen (100% N2) packaging. The microbiological, physico-chemical and sensory parameters were analysed during 120 days storage at 4, 22 and 37 °C. Packaging materials were analysed for their barrier characteristic (oxygen permeability).Sensory quality limited the shelf-life of sliced dry fermented sausages before the limiting effects of microbial proliferation occurred. Nitrogen atmosphere packaging allowed longer storage (> 120 days) than vacuum (95 days) packaged dry fermented sausages at 4 °C.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Meat Science - Volume 93, Issue 4, April 2013, Pages 802–809
Journal: Meat Science - Volume 93, Issue 4, April 2013, Pages 802–809
نویسندگان
Mario Ščetar, Edita Kovačić, Mia Kurek, Kata Galić,