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Effect of Starter Culture and Low Concentrations of Sodium Nitrite on Fatty Acids, Color, and Escherichia coli Behavior during Salami Processing
المؤلفون المشاركون
Blanco-Lizarazo, Carla María
Sotelo-Díaz, Indira
Arjona-Roman, José Luis
Adriana Llorente-Bousquets, José Luis
Miranda Ruvalcaba, René
المصدر
International Journal of Food Science
العدد
المجلد 2018، العدد 2018 (31 ديسمبر/كانون الأول 2018)، ص ص. 1-10، 10ص.
الناشر
Hindawi Publishing Corporation
تاريخ النشر
2018-10-04
دولة النشر
مصر
عدد الصفحات
10
الملخص EN
The reduction of NaNO2 and safety in meat products have been a concern to the meat industry for the last years.
This research evaluated the changes in total fatty acids (TFAs) and myoglobin forms by adding starter culture (Lactobacillus sakei/Staphylococcus carnosus) and 50 ppm of NaNO2 during salami processing.
In the postripening stage, the starter culture influenced the concentration of the palmitic, oleic, vaccenic, and γ-linolenic TFAs, whereas the metmyoglobin concentration was lower (which could be related to the antioxidant effect of the starter culture).
In this stage, an increase in enthalpy, specific heat, and onset temperature was found when adding starter culture and NaNO2, which is directly related to polyunsaturated TFA.
However, when adding just the starter culture without 50 ppm NaNO2, the E.
coli population was reduced in 4 log CFU/g.
This study proposes the analysis of changes in meat product processing like salami in a holistic form, where the application of starter culture with low nitrite concentrations could be in the meat industry an upward trend for reducing this additive.
نمط استشهاد جمعية علماء النفس الأمريكية (APA)
Blanco-Lizarazo, Carla María& Sotelo-Díaz, Indira& Arjona-Roman, José Luis& Adriana Llorente-Bousquets, José Luis& Miranda Ruvalcaba, René. 2018. Effect of Starter Culture and Low Concentrations of Sodium Nitrite on Fatty Acids, Color, and Escherichia coli Behavior during Salami Processing. International Journal of Food Science،Vol. 2018, no. 2018, pp.1-10.
https://search.emarefa.net/detail/BIM-1172590
نمط استشهاد الجمعية الأمريكية للغات الحديثة (MLA)
Blanco-Lizarazo, Carla María…[et al.]. Effect of Starter Culture and Low Concentrations of Sodium Nitrite on Fatty Acids, Color, and Escherichia coli Behavior during Salami Processing. International Journal of Food Science No. 2018 (2018), pp.1-10.
https://search.emarefa.net/detail/BIM-1172590
نمط استشهاد الجمعية الطبية الأمريكية (AMA)
Blanco-Lizarazo, Carla María& Sotelo-Díaz, Indira& Arjona-Roman, José Luis& Adriana Llorente-Bousquets, José Luis& Miranda Ruvalcaba, René. Effect of Starter Culture and Low Concentrations of Sodium Nitrite on Fatty Acids, Color, and Escherichia coli Behavior during Salami Processing. International Journal of Food Science. 2018. Vol. 2018, no. 2018, pp.1-10.
https://search.emarefa.net/detail/BIM-1172590
نوع البيانات
مقالات
لغة النص
الإنجليزية
الملاحظات
Includes bibliographical references
رقم السجل
BIM-1172590
قاعدة معامل التأثير والاستشهادات المرجعية العربي "ارسيف Arcif"
أضخم قاعدة بيانات عربية للاستشهادات المرجعية للمجلات العلمية المحكمة الصادرة في العالم العربي
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تقوم هذه الخدمة بالتحقق من التشابه أو الانتحال في الأبحاث والمقالات العلمية والأطروحات الجامعية والكتب والأبحاث باللغة العربية، وتحديد درجة التشابه أو أصالة الأعمال البحثية وحماية ملكيتها الفكرية. تعرف اكثر
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