The effect of bacteriocin and modified atmosphere packaging on the shelf life of Sremska sausage
2013
Vesković-Moračanin, Slavica (Institute of Meat Hygiene and Technology, Belgrade (Serbia)) | Škrinjar, Marija (Faculty of Technology, Novi Sad (Serbia)) | Obradović, Dragojlo (Faculty of Agriculture, Belgrade-Zemun (Serbia)) | Karan, Dragica (Institute of Meat Hygiene and Technology, Belgrade (Serbia)) | Turubatović, Lazar (Institute of Meat Hygiene and Technology, Belgrade (Serbia)) | Kurćubić, Vladimir (Faculty of Agronomy, Čačak (Serbia)) | Mašković, Pavle (Faculty of Agronomy, Čačak (Serbia))
The modern concept of production, processing and packaging of food, trying to use different types of protective technologies, at the same time, to ensure and preserve the health safety and acceptable, and unchanged, the quality of the moment of production to point of consumption. The use of protective cultures and / or bacteriocins is supplement to the "barrier" approach of food safety based on skillful combination of the "hurdles" to reduce the levels of unwanted microorganisms. On the other hand, packing in modified atmosphere gases, imposed as a particularly important and effective principle, which, at the same time, ensures consistent quality of packaged products, extends its sustainability and creates the impression of a "natural" product without the additive. In this paper are presented the possibilities of extending sustainability for Sremska sausage packed in modified atmosphere (30% CO2 and 70% N2) and the addition of bacteriocins isolated from Leuconostoc mesenteroides E 131. After 30 weeks of storage, Sremska sausage samples were preserved and highly appreciated organoleptic characteristics, and the microbiological parameters that were inherent for safe product.
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