کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
5792090 1109625 2012 6 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Salt-stressed fresh cut leek accelerates CO2 and C2H4 production and enhances the development of quality characteristics of traditional Greek sausages during storage
موضوعات مرتبط
علوم زیستی و بیوفناوری علوم کشاورزی و بیولوژیک دانش تغذیه
پیش نمایش صفحه اول مقاله
Salt-stressed fresh cut leek accelerates CO2 and C2H4 production and enhances the development of quality characteristics of traditional Greek sausages during storage
چکیده انگلیسی

Fresh cut leek was mixed with salt for 0.5 (IM) and 5 (LM) min or remained untreated (control) and stored alone or mixed with minced meat and seasonings, cased and stored at 15 °C for 7 days. The fresh cut leek and sausage metabolics and sausage microbiological and physicochemical traits were measured during storage. Sausages with LM leek had significantly higher counts of lactic acid bacteria, faster rates of pH drop and dehydration and increased red color compared with the other treatments. Sausage to fresh cut leek peaks of CO2 or C2H4 production was 5 or 2 fold higher in LM than the other treatments indicating that the sausage flora was the source of both. The use of salt-stressed fresh cut leek before manufacture of sausages enhances microbial activity as well as its stability and shortens the necessary storage time needed for the development of the quality characteristics of Greek traditional sausages.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Meat Science - Volume 92, Issue 4, December 2012, Pages 789-794
نویسندگان
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