2008
Diez, A.M., Santos, E.M., Jaime, I., Rovira, J. Application of organic acid salts and high-pressure treatments to improve the preservation of blood sausages, Food Microbiology, 2008,Vol. 25, pp 154-161, ISNN 0740-0020
Abstract
Blood sausages are traditional products in many parts of the world. In most cases, a very short shelf-life limits their consumption to the areas in which they are produced. In this work, different mild preservation methods were applied to Morcilla de Burgos, a Spanish blood sausage, consisting of a range of organic acid salts (OAS) and high-pressure processing (HPP), with the aim of increasing its shelf-life. In the first experiment, three batches of morcillas were produced using three different commercial OAS?PL (3% potassium lactate), PL+SL (3% potassium and sodium lactate) and PL+SD (2.5% potassium lactate and sodium diacetate)together with a control batch and were stored under chill conditions (4 C) for 35 days. In a further experiment, vacuum-packaged morcillas were treated at three different pressure levels300, 500 and 600 MPafor 10 min, and stored under chill conditions for 28 days. In both batches, a sensory difference test was performed on day 1 after treatment and the morcilla samples were subjected to microbiological and sensory analysis after each week in storage. The results suggest that, in both cases, an addition of PL+SL and the application of 600 MPa for 10 min increases the shelf-life of the morcillas by 15 days. Once again, it is evident that the initial opportunities for contamination play a very important role in improving the shelf-life of food products.
Condiciones microbiológicas en el proceso de sacrificio en un rastro municipal del estado de Hidalgo
The role of foods in Salmonella infections. In: Salmonella - A Dangerous Foodborne Pathogen
Survival of Brucella abortus in milk fermented with a yoghurt starter culture
Optimization of thermal protein precipitation from acid whey
An in situ method to study the reaction catalyzed by alkaline phosphatase on DNP
COLORANT EXTRACTION FROM RED PRICKLY PEAR (OPUNTIA LASIACANTHA) FOR FOOD APPLICATION
Degradación anaerobia de dos tipos de lactosuero en reactores UASB
APLICACIÓN DE SALES DE ACIDOS ORGÁNICOS EN LA CONSERVACIÓN DE CARNE DE CONEJO.