Effect of added NaCl levels on the physical chemical and microbial properties of dry sausage during ripening period.
1988
Shin H.K. | Choi S.S. | Kang I.S. | Han S.H.
The effect of NaCl content levels (1.7, 2.2, 2.7 and 3.2 %) on the ripening of a dry sausage was studied, when starter culture and Glucono-delta-Lacton were used. During the ripening of sausages, the physical and chemical properties and the microbial multiplication were investigated, and also the growth of inoculated Staphylococcus aureus was detected. pH values slowly decreased and Aw values dropped fast during ripening period with the increase of NaCl content. In instrumental texture examination, the texture of sausage with NaCl content of 3.2 % was significantly harder and more cohesive than those with lower NaCl contents. During ripening St. aureus decreased by one tenth and not significantly different among mixtures with different NaCl contents. Depending upon reducing NaCl levels, total bacteria and Lactobacilli grew rapidly, while Enterobacteriaceae decreased slowly during ripening.
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