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Protection biologique sur les saucisses de Francfort.

Bioprotection of Frankfurter sausages.

Auteurs : MILANI L. I. G., FRIES L. L. M., BOEIRA L. S., BESSA L. S., MELO V., TERRA N. N.

Type d'article : Article

Résumé

The possibility of prolonging the shelf-life of refrigerated sausages by the utilization of Lactobacillus alimentarius was studied. The samples inoculated with Lactobacillus alimentarius and kept at 10 deg C showed a more rapid decrease in pH on day 7, whereas the rest of the samples showed a progressive pH decrease during storage. In control samples stored at 5 deg C the pH decrease was observed only after 5 weeks of storage. When stored at 10 deg C the same pattern of pH decrease was observed in the third week. The utilization of Lactobacillus alimentarius was successful for microbiological control, being effective against Gram-negative microorganisms.

Détails

  • Titre original : Bioprotection of Frankfurter sausages.
  • Identifiant de la fiche : 1999-3706
  • Langues : Anglais
  • Source : Acta Aliment. - vol. 27 - n. 3
  • Date d'édition : 09/1998
  • Document disponible en consultation à la bibliothèque du siège de l'IIF uniquement.

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