Incorporation of nisin in natural casing for the control of spoilage microorganisms in vacuum packaged sausage

This study aimed to evaluate the effectiveness of natural casing treatment with nisin and phosphoric acid on control of spoilage microorganisms in vacuum packaged sausages. Ovine casings were dipped in the following baths: 1) 0.1% food grade phosphoric acid; 2) 5.0 mg/L nisin; 3) 0.1% phosphoric aci...

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Detalles Bibliográficos
Autores principales: de Barros, Joyce Regina, Kunigk, Leo, Jurkiewicz, Cynthia Hyppolito
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Sociedade Brasileira de Microbiologia 2010
Materias:
Food Microbiology
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3769748/
https://www.ncbi.nlm.nih.gov/pubmed/24031580
http://dx.doi.org/10.1590/S1517-838220100004000019

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3769748/
https://www.ncbi.nlm.nih.gov/pubmed/24031580
http://dx.doi.org/10.1590/S1517-838220100004000019

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