Effect of cranberry pomace on the physicochemical properties and inactivation of Salmonella during the manufacture of dry fermented sausages
| Autor: | Shai Barbut, Sampathkumar Balamurugan, Philip Strange, Madison Goodwin, Laura Arvaj, Alex Tsun Yin Lau |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2021 |
| Předmět: |
Salmonella
Water activity Population medicine.disease_cause Applied Microbiology and Biotechnology Food processing and manufacture chemistry.chemical_compound Dry fermented sausages Lactobacillus medicine TX341-641 Food science education Salmonella enterica serovars Cranberry pomace education.field_of_study biology Nutrition. Foods and food supply Pomace Natural antimicrobial TP368-456 biology.organism_classification Lactic acid Starter culture chemistry Physicochemical parameters Fermentation Pediococcus Food Science Biotechnology |
| Zdroj: | Current Research in Food Science, Vol 4, Iss, Pp 636-645 (2021) |
| ISSN: | 2665-9271 |
| Popis: | The effect of cranberry pomace (CP) incorporation on S. enterica serovars inactivation, starter culture population, and physicochemical properties of sausages during the manufacture of dry fermented sausages (DFS) was studied. Sausages containing a five-strain cocktail of S. enterica serovars at 7-log CFU/g, with different levels of CP (control, 0%; low, 0.55%; medium, 1.70%; high, 2.25% wt/wt), or liquid lactic acid (0.33% vol/wt, LA) were subjected to typical fermentation and drying conditions. A significant (P |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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