Título : Effect of probiotic Lactiplantibacillus plantarum and chestnut flour (Castanea sativa mill) on microbiological and physicochemical characteristics of dry-cured sausages during storage |
Autor : Sirini, Noelí Estefanía Lucas González, Raquel ![](/image/ORCID.jpg) Fernandez-Lopez, Juana ![](/image/ORCID.jpg) Viuda-Martos, Manuel ![](/image/ORCID.jpg) Pérez-Alvarez, José Angel ![](/image/ORCID.jpg) Frizzo, Laureano ![](/image/ORCID.jpg) Signorini, Marcelo ![](/image/ORCID.jpg) Zbrun, María Virginia ![](/image/ORCID.jpg) Rosmini, Marcelo |
Editor : Elsevier |
Departamento: Departamentos de la UMH::Tecnología Agroalimentaria |
Fecha de publicación: 2021-11-07 |
URI : https://hdl.handle.net/11000/31795 |
Resumen :
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
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Palabras clave/Materias: Dry cured sausage Longaniza de Pascua Lactiplantibacillus plantarum Chestnut flour Probiotics Viability |
Área de conocimiento : CDU: Ciencias aplicadas: Ingeniería, tecnología e industria química. Metalurgia:/ Alimentos y nutrición. Enología. Aceites. Grasas |
Tipo documento : application/pdf |
Derechos de acceso: info:eu-repo/semantics/closedAccess Attribution-NonCommercial-NoDerivatives 4.0 Internacional |
DOI : https://doi.org/10.1016/j.meatsci.2021.108691 |
Aparece en las colecciones: Artículos Tecnología Agroalimentaria
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