Effect of Starter Culture and Low Concentrations of Sodium Nitrite on Fatty Acids, Color, and Escherichia coli Behavior during Salami Processing

The reduction of NaNO(2) and safety in meat products have been a concern to the meat industry for the last years. This research evaluated the changes in total fatty acids (TFAs) and myoglobin forms by adding starter culture (Lactobacillus sakei/Staphylococcus carnosus) and 50 ppm of NaNO(2) during s...

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Detalles Bibliográficos
Autores principales: Blanco-Lizarazo, Carla María, Sotelo-Díaz, Indira, Arjona-Roman, José Luis, Adriana Llorente-Bousquets, Miranda-Ruvalcaba, René
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Hindawi 2018
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6193324/
https://www.ncbi.nlm.nih.gov/pubmed/30402458
http://dx.doi.org/10.1155/2018/5934305

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6193324/
https://www.ncbi.nlm.nih.gov/pubmed/30402458
http://dx.doi.org/10.1155/2018/5934305

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