Effect of irradiation of frozen meat/fat trimmings on microbiological and physicochemical quality attributes of dry fermented sausages
Φόρτωση...
Ημερομηνία
Συγγραφείς
Chouliara, I.
Samelis, J.
Kakouri, A.
Badeka, A.
Savvaidis, I. N.
Riganakos, K.
Kontominas, M. G.
Τίτλος Εφημερίδας
Περιοδικό ISSN
Τίτλος τόμου
Εκδότης
Elsevier
Περίληψη
Τύπος
Είδος δημοσίευσης σε συνέδριο
Είδος περιοδικού
peer reviewed
Είδος εκπαιδευτικού υλικού
Όνομα συνεδρίου
Όνομα περιοδικού
Meat Sci
Όνομα βιβλίου
Σειρά βιβλίου
Έκδοση βιβλίου
Συμπληρωματικός/δευτερεύων τίτλος
Περιγραφή
Changes in microbiological and physicochemical quality attributes resulting from the use of irradiation in the production of Greek dry fermented sausage were investigated as a function of fermentation/ripening time. Results showed that irradiating meat/fat trimmings at 2 or 4 kGy prior to sausage production eliminated natural contamination with Listeria spp., and reduced pseudomonads, enterococci and pathogenic staphylococci, and enterobacteria, to less than 2 and I log cfu g(-1), respectively. Pseudomonads were very sensitive (> 3.4 log reduction) to either radiation dose. Yeasts were the most resistant followed by inherent lactic acid bacteria; their reductions on the trimmings were radiation dose-dependent. Residual effects of irradiation were noted against enterococci, but not against gram-negatives which died off fast during fermentation even in non-irradiated samples. Growth of the starter bacteria, Lactobacillus pentosus and Staphylococcus carnosus, inoculated in the sausage batters post-irradiation was unaffected by the 2 or 4 kGy pre-treatment of the trimmings. Irradiation had little or no effect at the end of ripening period (28 days) on pH, moisture content and color (parameters L*, a*, and b*). Changes in TBA values were small but statistically significant with irradiated samples having higher TBA values than control samples. (c) 2006 Elsevier Ltd. All rights reserved.
Περιγραφή
Λέξεις-κλειδιά
fermented sausage, salami, irradiation, quality, hygiene, escherichia-coli o157-h7, listeria-monocytogenes, ionizing-radiation, starter cultures, fresh meat, survival, product, outbreak, storage, acid
Θεματική κατηγορία
Παραπομπή
Σύνδεσμος
<Go to ISI>://000240484400011
http://ac.els-cdn.com/S0309174006000969/1-s2.0-S0309174006000969-main.pdf?_tid=56cf66d8be727b6b1f0e4c41a5f4a4da&acdnat=1333039918_4a712d7f194ca7dae5fef5d2a4f586e8
http://ac.els-cdn.com/S0309174006000969/1-s2.0-S0309174006000969-main.pdf?_tid=56cf66d8be727b6b1f0e4c41a5f4a4da&acdnat=1333039918_4a712d7f194ca7dae5fef5d2a4f586e8
Γλώσσα
en
Εκδίδον τμήμα/τομέας
Όνομα επιβλέποντος
Εξεταστική επιτροπή
Γενική Περιγραφή / Σχόλια
Ίδρυμα και Σχολή/Τμήμα του υποβάλλοντος
Πανεπιστήμιο Ιωαννίνων. Σχολή Θετικών Επιστημών. Τμήμα Χημείας