| dc.contributor.author |
Drosinos, EH |
en |
| dc.contributor.author |
Mataragas, M |
en |
| dc.contributor.author |
Kampani, A |
en |
| dc.contributor.author |
Kritikos, D |
en |
| dc.contributor.author |
Metaxopoulos, I |
en |
| dc.date.accessioned |
2014-06-06T06:47:08Z |
|
| dc.date.available |
2014-06-06T06:47:08Z |
|
| dc.date.issued |
2006 |
en |
| dc.identifier.issn |
03091740 |
en |
| dc.identifier.uri |
http://dx.doi.org/10.1016/j.meatsci.2005.11.003 |
en |
| dc.identifier.uri |
http://62.217.125.90/xmlui/handle/123456789/3408 |
|
| dc.subject |
Lactobacillus curvatus |
en |
| dc.subject |
Organic acid salts |
en |
| dc.subject |
Shelf life |
en |
| dc.subject |
Sodium or potassium lactate |
en |
| dc.subject |
Spoilage |
en |
| dc.subject.other |
Bacteria (microorganisms) |
en |
| dc.subject.other |
Lactobacillus curvatus |
en |
| dc.title |
Inhibitory effect of organic acid salts on spoilage flora in culture medium and cured cooked meat products under commercial manufacturing conditions |
en |
| heal.type |
journalArticle |
en |
| heal.identifier.primary |
10.1016/j.meatsci.2005.11.003 |
en |
| heal.publicationDate |
2006 |
en |
| heal.abstract |
Lactobacillus curvatus, isolated from a spoiled vacuum-packaged 'pariza' type meat product, was used to inoculate modified MRS broth containing sodium lactate, sodium acetate and potassium sorbate in different concentrations, alone or in inter se combinations. Two commercial preparations (MIX 1 and MIX 2) were also used containing combinations of the above antimicrobials. Results from the preservatives addition to the culture medium showed highest antimicrobial activity in the case of the sodium lactate (2%, 3% or 4%), sodium acetate (0.5%) and potassium sorbate (0.15%) combination. Results from the preservatives addition to two types of thermally processed meats showed that sodium lactate and the combination of sodium lactate, sodium acetate and potassium sorbate were the most effective; extending the products shelf life an additional 10 days. Finally, MIX 1 and MIX 2 suppressed the lactic acid bacteria (LAB) growth in the culture medium but not in the final product. © 2005 Elsevier Ltd. All rights reserved. |
en |
| heal.journalName |
Meat Science |
en |
| dc.identifier.issue |
1 |
en |
| dc.identifier.volume |
73 |
en |
| dc.identifier.doi |
10.1016/j.meatsci.2005.11.003 |
en |
| dc.identifier.spage |
75 |
en |
| dc.identifier.epage |
81 |
en |