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Durée de conservation du jambon San Daniele tranché et emballé sous atmosphère modifiée.

Shelf-life del prosciutto di San Daniele affettato e confezionato in atmosfera modificata.

Auteurs : COMI G., IACUMIN L., TONIZZO A., et al.

Type d'article : Article

Résumé

The shelf life of different samples of sliced San Daniele dry cured ham, packaged in MAP, was studied. The aim was to evaluate the microbial and sensorial quality over a period of up to 120 days of storage at 4-6°C. Two different analytical laboratories participated in the project, and an expert panel group has evaluated the sensorial properties of the samples. Moreover, a change in colour took place. Data demonstrated, without any doubt, that the slices of San Daniele dry cured ham packaged under MAP, could have a shelf life of 120 days.

Documents disponibles

Format PDF

Pages : pp. 9-22, 25

Disponible

  • Prix public

    20 €

  • Prix membre*

    15 €

* meilleur tarif applicable selon le type d'adhésion (voir le détail des avantages des adhésions individuelles et collectives)

Détails

  • Titre original : Shelf-life del prosciutto di San Daniele affettato e confezionato in atmosfera modificata.
  • Identifiant de la fiche : 2010-0160
  • Langues : Italien
  • Source : Rev. Ferment. Ind. aliment. - vol. 48 - n. 493
  • Date d'édition : 07/2009

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