| dc.contributor.author |
Anifantaki, K |
en |
| dc.contributor.author |
Metaxopoulos, J |
en |
| dc.contributor.author |
Kammenou, M |
en |
| dc.contributor.author |
Drosinos, EH |
en |
| dc.contributor.author |
Vlassi, M |
en |
| dc.date.accessioned |
2014-06-06T06:45:10Z |
|
| dc.date.available |
2014-06-06T06:45:10Z |
|
| dc.date.issued |
2002 |
en |
| dc.identifier.issn |
11201770 |
en |
| dc.identifier.uri |
http://62.217.125.90/xmlui/handle/123456789/2282 |
|
| dc.relation.uri |
http://www.scopus.com/inward/record.url?eid=2-s2.0-0036353011&partnerID=40&md5=c757288005b42c70d5c0568cbf8e9a19 |
en |
| dc.subject |
Greening |
en |
| dc.subject |
Leuconostoc mesenteroides |
en |
| dc.subject |
Meat products |
en |
| dc.subject |
Smoking |
en |
| dc.subject.other |
Leuconostoc mesenteroides |
en |
| dc.title |
The effect of smoking, packaging and storage temperature on the bacterial greening of frankfurters caused by Leuconostoc mesenteroides subsp. mesenteroides |
en |
| heal.type |
journalArticle |
en |
| heal.publicationDate |
2002 |
en |
| heal.abstract |
The spoilage of frankfurters caused by lactic acid bacteria was examined. Isolates responsible for the green discolouration were identified as Leuconostoc mesenteroides subsp. mesenteroides. Naturally smoked or liquid smoke-treated frankfurters were inoculated with strains of L. mesenteroides and stored aerobically and under vacuum at 4° and 12°C. Greening was observed under aerobic storage conditions from the third day onwards and the frankfurters were more discoloured when stored at 12°C compared to 4°C. Uninoculated samples did not discolour under aerobic conditions. Natural wood smoking, vacuum packaging and storage at 4°C were effective against frankfurter sausage discolouration. |
en |
| heal.journalName |
Italian Journal of Food Science |
en |
| dc.identifier.issue |
2 |
en |
| dc.identifier.volume |
14 |
en |
| dc.identifier.spage |
135 |
en |
| dc.identifier.epage |
144 |
en |