Lactic acid bacteria in hot smoked dry sausage (non-fermented salami): Thermal resistance of Weissella viridescens strains isolated from hot smoked dry sausages

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Publikace nespadá pod Ekonomicko-správní fakultu, ale pod Středoevropský technologický institut. Oficiální stránka publikace je na webu muni.cz.
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KAMENÍK Josef DUŠKOVÁ Marta ŠEDO Ondrej SALÁKOVÁ Alena PAVLÍK Zdeněk ZDRÁHAL Zbyněk KARPÍŠKOVÁ Renata

Rok publikování 2015
Druh Článek v odborném periodiku
Časopis / Zdroj LWT-Food Science and Technology
Fakulta / Pracoviště MU

Středoevropský technologický institut

Citace
www http://ac.els-cdn.com/S0023643814007889/1-s2.0-S0023643814007889-main.pdf?_tid=21d32c8c-18a8-11e5-8fe7-00000aacb361&acdnat=1434954790_92344972a0108bfacd720c5f5b49a9d0
Doi http://dx.doi.org/10.1016/j.lwt.2014.12.012
Obor Potravinářství
Klíčová slova MALDI-TOF MS; Meat products; Sensory deviations; Spoilage; Thermal survival
Popis The aim of this study was to evaluate the thermal resistance of Weissella viridescens strains isolated from the hot smoked dry sausages. The thermal resistance of W. viridescens was studied under laboratory conditions (0.9% NaCl; 50, 60 or 70 degrees C/5, 10 or 15 min, respectively) and in hot smoked dry meat products. Nine batches of hot smoked dry sausage were prepared differing in terms of the size of the inoculum of W. viridescens (3 log CFU/g of sausage batter, 4 log CFU/g) and the addition of dextrose (0, 0.1, 0.2 and 0.3%, respectively). W. viridescens was detected in samples with a lower concentration of inoculum only after 2 weeks of ripening, but in batches with a higher concentration of inoculum W. viridescens was detected immediately after cooking and the number of CFU exceeded 7 log/g during ripening. The addition of dextrose did not influence the growth of Weissella. Survival of the species W. viridescens in hot smoked dry sausages was also demonstrated under the conditions of industrial production.
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