Effect of irradiation of frozen meat/fat trimmings on microbiological and physicochemical quality attributes of dry fermented sausages
| dc.contributor.author | Chouliara, I. | en |
| dc.contributor.author | Samelis, J. | en |
| dc.contributor.author | Kakouri, A. | en |
| dc.contributor.author | Badeka, A. | en |
| dc.contributor.author | Savvaidis, I. N. | en |
| dc.contributor.author | Riganakos, K. | en |
| dc.contributor.author | Kontominas, M. G. | en |
| dc.date.accessioned | 2015-11-24T16:56:55Z | |
| dc.date.available | 2015-11-24T16:56:55Z | |
| dc.identifier.issn | 0309-1740 | - |
| dc.identifier.uri | https://olympias.lib.uoi.gr/jspui/handle/123456789/10508 | |
| dc.rights | Default Licence | - |
| dc.subject | fermented sausage | en |
| dc.subject | salami | en |
| dc.subject | irradiation | en |
| dc.subject | quality | en |
| dc.subject | hygiene | en |
| dc.subject | escherichia-coli o157-h7 | en |
| dc.subject | listeria-monocytogenes | en |
| dc.subject | ionizing-radiation | en |
| dc.subject | starter cultures | en |
| dc.subject | fresh meat | en |
| dc.subject | survival | en |
| dc.subject | product | en |
| dc.subject | outbreak | en |
| dc.subject | storage | en |
| dc.subject | acid | en |
| dc.title | Effect of irradiation of frozen meat/fat trimmings on microbiological and physicochemical quality attributes of dry fermented sausages | en |
| heal.abstract | 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. | en |
| heal.access | campus | - |
| heal.fullTextAvailability | TRUE | - |
| heal.identifier.primary | DOI 10.1016/j.meatsci.2006.03.021 | - |
| heal.identifier.secondary | <Go to ISI>://000240484400011 | - |
| heal.identifier.secondary | http://ac.els-cdn.com/S0309174006000969/1-s2.0-S0309174006000969-main.pdf?_tid=56cf66d8be727b6b1f0e4c41a5f4a4da&acdnat=1333039918_4a712d7f194ca7dae5fef5d2a4f586e8 | - |
| heal.journalName | Meat Sci | en |
| heal.journalType | peer reviewed | - |
| heal.language | en | - |
| heal.publicationDate | 2006 | - |
| heal.publisher | Elsevier | en |
| heal.recordProvider | Πανεπιστήμιο Ιωαννίνων. Σχολή Θετικών Επιστημών. Τμήμα Χημείας | el |
| heal.type | journalArticle | - |
| heal.type.el | Άρθρο Περιοδικού | el |
| heal.type.en | Journal article | en |
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