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https://hdl.handle.net/11000/31795
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DC Field | Value | Language |
---|---|---|
dc.contributor.author | Sirini, Noelí Estefanía | - |
dc.contributor.author | Lucas González, Raquel | - |
dc.contributor.author | Fernandez-Lopez, Juana | - |
dc.contributor.author | Viuda-Martos, Manuel | - |
dc.contributor.author | Pérez-Alvarez, José Angel | - |
dc.contributor.author | Frizzo, Laureano | - |
dc.contributor.author | Signorini, Marcelo | - |
dc.contributor.author | Zbrun, María Virginia | - |
dc.contributor.author | Rosmini, Marcelo | - |
dc.contributor.other | Departamentos de la UMH::Tecnología Agroalimentaria | es_ES |
dc.date.accessioned | 2024-03-22T08:21:53Z | - |
dc.date.available | 2024-03-22T08:21:53Z | - |
dc.date.created | 2021-11-07 | - |
dc.identifier.citation | Meat Science V. 184, February 2022 | es_ES |
dc.identifier.issn | 0309-1740 | - |
dc.identifier.uri | https://hdl.handle.net/11000/31795 | - |
dc.description.abstract | The effect of chestnut flour (Castanea sativa Mill) on L. plantarum viability and physicochemical characteristics in a dry-cured sausage (Longaniza de Pascua) during storage is discussed. Four batches were prepared: CL with 3% chestnut flour added; CPL with 3% chestnut flour and 8.5 log CFU/g L. plantarum added; PL with 8.5 log CFU/g L. plantarum added and L, the batch control. The sausages were stored at 4 °C and 20 °C, and vacuum packed for 43 d. L. plantarum viability was affected by storage time (P < 0.001). However, higher L. plantarum counts at the final of storage were reached due to chestnut flour addition (P < 0.001). At room storage, chestnut flour caused a higher increase in TBARS values (P = 0.022). Nevertheless, all lipid oxidation treatments were in the range of accepted values at the sensory detection level. In conclusion, Longaniza de Pascua can be kept at 4 °C or 20 °C for 43 d without causing any rancidity problems | es_ES |
dc.format | application/pdf | es_ES |
dc.format.extent | 10 | es_ES |
dc.language.iso | eng | es_ES |
dc.publisher | Elsevier | es_ES |
dc.rights | info:eu-repo/semantics/closedAccess | es_ES |
dc.rights | Attribution-NonCommercial-NoDerivatives 4.0 Internacional | * |
dc.rights.uri | http://creativecommons.org/licenses/by-nc-nd/4.0/ | * |
dc.subject | Dry cured sausage | es_ES |
dc.subject | Longaniza de Pascua | es_ES |
dc.subject | Lactiplantibacillus plantarum | es_ES |
dc.subject | Chestnut flour | es_ES |
dc.subject | Probiotics | es_ES |
dc.subject | Viability | es_ES |
dc.subject.other | CDU::6 - Ciencias aplicadas::66 - Ingeniería, tecnología e industria química. Metalurgia::663/664 - Alimentos y nutrición. Enología. Aceites. Grasas | es_ES |
dc.title | Effect of probiotic Lactiplantibacillus plantarum and chestnut flour (Castanea sativa mill) on microbiological and physicochemical characteristics of dry-cured sausages during storage | es_ES |
dc.type | info:eu-repo/semantics/article | es_ES |
dc.relation.publisherversion | https://doi.org/10.1016/j.meatsci.2021.108691 | es_ES |
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