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L'effet des poudres de poivre Capsicum annuum (rouge et Cayenne) et Piper nigrum (noir et blanc) sur la durée de conservation des saucisses fraîches emballées sous atmosphère modifiée.

Effect of Capsicum annuum (Red sweet and Cayenne) and Piper nigrum (black and white) pepper powders on the shelf life of fresh pork sausages packaged in modified atmosphere.

Auteurs : MARTÍNEZ L., CILLA I., BELTRÁN J. A., et al.

Type d'article : Article

Résumé

In this study, several types of pepper were tested with respect to the shelf life of fresh pork sausages packaged in a modified atmosphere then stored for 16 days at 2°C. Capsicum pepper did not prevent discoloration but inhibited lipid oxidation, whilst piper (black and white) peppers delayed discoloration, inhibited lipid oxidation and delayed the onset of off-odour. All peppers used at the highest concentrations inhibited microbial growth.

Détails

  • Titre original : Effect of Capsicum annuum (Red sweet and Cayenne) and Piper nigrum (black and white) pepper powders on the shelf life of fresh pork sausages packaged in modified atmosphere.
  • Identifiant de la fiche : 2006-1866
  • Langues : Anglais
  • Source : Ital. J. Food Sci. - vol. 71 - n. 1
  • Date d'édition : 01/2006

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