Comparison of bacteriological status during ripening of traditional fermented sausages filled into different diameter artificial casings

被引：3

作者：

Pecanac, Biljana ^{[1
]}

Djordjevic, Jasna ^{[2
]}

Baltic, Milan Z. ^{[2
]}

Djordjevic, Vesna ^{[3
]}

Nedic, Drago N. ^{[1
]}

Starcevic, Marija ^{[2
]}

Dojcinovic, Slobodan ^{[1
]}

Baltic, Tatjana ^{[3
]}

机构：

[1] Vet Inst Republ Srpska Dr Vaso Butozan, Branka Radicevica 18, Banja Luka, Republic Of Srp, Bosnia & Herceg

[2] Univ Belgrade, Fac Vet Med, Belgrade 11000, Serbia

[3] Inst Meat Hyg & Technol, Belgrade 11000, Serbia

来源：

58TH INTERNATIONAL MEAT INDUSTRY CONFERENCE (MEATCON2015) | 2015年 / 5卷

关键词：

fermented sausages; artificial collagen sausage casings; bacteriological status; LACTIC-ACID BACTERIA; MICROBIAL-FLORA; MEAT-PRODUCTS; STARTERS; SALAMI;

D O I：

10.1016/j.profoo.2015.09.034

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The ripening process of fermented sausages is affected by diameter and type of sausage casings, and depends on changes in the microflora, important from hygienic and technological aspects. The aim of this study was to compare the bacteriological status sausages which were stuffed in artificial collagen sausage casings of different diameters (35 mm and 60 mm) during ripening and drying. The sausage stuffing was the same, as was the uncontrolled ripening conditions. In bigger diameter sausages, significantly higher average total bacterial count, enterobacteria and lactic acid bacteria counts were found than in smaller diameter sausages. (C) 2015 The Authors. Published by Elsevier Ltd.

引用

页码：223 / 226

页数：4

共 2 条

[1] Actin proteolysis during ripening of dry fermented sausages at different pH values
Berardo, A.
Devreese, B.
De Maere, H.
Stavropoulou, D. A.
Van Royen, G.
Leroy, F.
De Smet, S.
FOOD CHEMISTRY, 2017, 221 : 1322 - 1332
[2] Polycyclic aromatic hydrocarbons in smoke from different woods and their transfer during traditional smoking into chorizo sausages with collagen and tripe casings
García-Falcón, MS
Simal-Gándara, J
FOOD ADDITIVES AND CONTAMINANTS PART A-CHEMISTRY ANALYSIS CONTROL EXPOSURE & RISK ASSESSMENT, 2005, 22 (01): : 1 - 8

← 1 →