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dc.contributor.authorSirini, Noelí Estefanía-
dc.contributor.authorLucas González, Raquel-
dc.contributor.authorFernandez-Lopez, Juana-
dc.contributor.authorViuda-Martos, Manuel-
dc.contributor.authorPérez-Alvarez, José Angel-
dc.contributor.authorFrizzo, Laureano-
dc.contributor.authorSignorini, Marcelo-
dc.contributor.authorZbrun, María Virginia-
dc.contributor.authorRosmini, Marcelo-
dc.contributor.otherDepartamentos de la UMH::Tecnología Agroalimentariaes_ES
dc.date.accessioned2024-03-22T08:21:53Z-
dc.date.available2024-03-22T08:21:53Z-
dc.date.created2021-11-07-
dc.identifier.citationMeat Science V. 184, February 2022es_ES
dc.identifier.issn0309-1740-
dc.identifier.urihttps://hdl.handle.net/11000/31795-
dc.description.abstractThe 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 problemses_ES
dc.formatapplication/pdfes_ES
dc.format.extent10es_ES
dc.language.isoenges_ES
dc.publisherElsevieres_ES
dc.rightsinfo:eu-repo/semantics/closedAccesses_ES
dc.rightsAttribution-NonCommercial-NoDerivatives 4.0 Internacional*
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/*
dc.subjectDry cured sausagees_ES
dc.subjectLonganiza de Pascuaes_ES
dc.subjectLactiplantibacillus plantarumes_ES
dc.subjectChestnut floures_ES
dc.subjectProbioticses_ES
dc.subjectViabilityes_ES
dc.subject.otherCDU::6 - Ciencias aplicadas::66 - Ingeniería, tecnología e industria química. Metalurgia::663/664 - Alimentos y nutrición. Enología. Aceites. Grasases_ES
dc.titleEffect of probiotic Lactiplantibacillus plantarum and chestnut flour (Castanea sativa mill) on microbiological and physicochemical characteristics of dry-cured sausages during storagees_ES
dc.typeinfo:eu-repo/semantics/articlees_ES
dc.relation.publisherversionhttps://doi.org/10.1016/j.meatsci.2021.108691es_ES
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