期刊
FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL
卷 23, 期 3, 页码 277-288出版社
SAGE PUBLICATIONS LTD
DOI: 10.1177/1082013216686464
关键词
Listeria monocytogenes; quality attributes; thyme essential oil; sodium lactate; sodium nitrite; sausage
资金
- Team Foods Colombia S.A. [ING 141-2013]
- Universidad de la Sabana [ING 141-2013]
The effects of the addition of nitrite at 200ppm (N), sodium lactate 1.5% (L) and thyme essential oil at 100ppm (T1) on Listeria monocytogenes behaviour and ATPase activity inhibition were evaluated, as well as lipid oxidation through the quantification of malonaldehydes, in sausage stored at 8? for 41 days and at 30? for 14 days. The changes in the colour profile were performed during storage time at 8?. Quantitative descriptive sensory analyses were performed after two days at 4?. At 8?, the treatments with the highest inhibition on L. monocytogenes were L and N, without significant differences. In turn, at 30?, the bacterium was most inhibited with treatment L, followed by T1 and N, without significant differences. A 44.1% and 19% inhibition of ATPase activity was detected in L and T1 treatments, respectively. At 8? and 30?, malonaldehydes content was not different between the treatments. N presented the highest values of a* and concentration of metmyoglobin after 41 days at 8?. The panel detected differences between T1 and N for the aroma in the descriptors spices and herbal.
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