Replacing added nitrite by Kitaibelia vitifolia extract in dry fermented Sremska sausage
نویسندگان
چکیده
منابع مشابه
Nitrite burn in fermented sausage.
A rare outbreak of anaerobic nitrite burn in fermented sausage afforded the isolation and characterization of the offending microorgansim which was identified as a Staphylococcus sp. Unlike most staphylococci, this organism reduces nitrite as well as nitrate.
متن کاملBiogenic amine formation in Turkish dry fermented sausage (sucuk) as affected by nisin and nitrite.
BACKGROUND The effects of nitrite (0, 100, and 200 mg kg(-1)) and nisin (0, 250, and 500 mg kg(-1)) on biogenic amine formation in sucuk were investigated by utilising a central composite design of response surface methodology. RESULTS The addition of nitrite led to decreased levels of tryptamine, 2-phenylethylamine, putrescine, cadaverine, tyramine, and histamine, whereas nisin decreased the...
متن کاملDry and Semi-Dry Fermented and Direct Acidified Sausage Validation
In 1994, an outbreak of E. coli O157:H7 infection was linked to dry, fermented, pork and beef salami. In response to this first implication of a dry fermented sausage product, the United States Department of Agriculture/Food Safety Inspection Service developed guidelines requiring sausage manufacturers to validate that their processes achieve a five-log reduction of E. coli O157:H7. Various val...
متن کاملEffect of fermentation temperature and nitrite nitrate on properties of dry fermented sausage
Sausages, produced with/without nitrite and nitrate, were fermented at 21°C (RH: 65-74%) or 8°C (RH: 75-85%). All sausages were dried until a final weight loss of 44% and analyzed for physicochemical and microbiological data. The removal of NO2 /NO3 caused an increase in lipid oxidation, although the decrease in the fermentation temperature proved to be effective in controlling the lipid oxidat...
متن کاملDry and Semi-Dry Fermented and Direct Acidified Sausage Validation
range for these products is 4.7-4.9, whereas, pepperoni has a slightly lower pH range of 4.5-4.8 and a lower MPR of 1.6:1 as required by FSIS (FSIS, 1986). The moisture content for these products ranges from 25-39%. All of these products, because of their moisture-toprotein ratios, are considered shelf stable (FSIS, 1986; Ricke and Keeton, 1997). Semidry sausages such as summer sausage, cervela...
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ژورنال
عنوان ژورنال: Acta agriculturae Serbica
سال: 2018
ISSN: 0354-9542,2560-3140
DOI: 10.5937/aaser1845037k