The effect of nitrite and starter culture on microbiological quality of "chorizo" -: a Spanish dry cured sausage

被引：66
作者：
González, B [1 ]
Díez, V [1 ]
机构：
[1] Univ Leon, Fac Vet, Dept Higiene & Tecnol Alimentos, E-24071 Leon, Spain
来源：
MEAT SCIENCE | 2002年 / 60卷 / 03期
关键词：
non-fermented sausage; chorizo; antibacterial activity; Lact; Sake; curing salts;
D O I：
10.1016/S0309-1740(01)00137-1
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
The effect of nitrite and starter culture on the survival of Enterobacteriaceae, Micrococcaceae, Lactic acid bacteria and other microorganisms was evaluated during ripening of "chorizo", a Spanish dry sausage. Sodium nitrite 50 and 150 ppm and Lactobacillus sake CL35 added to the "chorizo" have a significant inhibitory effect on Enterobacteriaceae counts but did not on Micrococcaceae. The use of Lact. sake could be an adequate safety factor in this product. (C) 2002 Elsevier Science Ltd. All rights reserved.
引用
收藏
页码：295 / 298
页数：4
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