The presence of undesirable mould species on the surface of dry sausages
2008
Veskovic-Moracanin, S.M., Institute of Meat Hygiene and Technology, Belgrade (Serbia) | Karan, D.D., Institute of Meat Hygiene and Technology, Belgrade (Serbia) | Milicevic, D.R., Institute of Meat Hygiene and Technology, Belgrade (Serbia) | Stjepanovic, A.B., Institute of Meat Hygiene and Technology, Belgrade (Serbia)
Samples of Zimska Salama (dry sausage), produced with Penicillium nalgiovense, were evaluated as hygienically unacceptable. Their sensory properties changed due to contamination of this mould during the ripening process. Mycological analysis discovered the presence of Penicillium aurantiogriseum, which is a frequent mould contaminant in the meat industry. At the same time, thin layer chromatography revealed no possibility of metabolic activity of this mould in the creation of mycotoxins. However, the presence of this mould in the surface of Zimska Salama (dry sausage) is considered as undesirable due to formation of off flavour in products. Such product is considered as hygienically unacceptable and cannot be used for the human nutrition.
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