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Artículo

Microbiological and sensory characteristics of mould-ripened salami under different packaging conditions

Canel, Romina SoledadIcon ; Guerrissi, Sofia; Sanchez, Mariana; Mónaco, Gabriela; Laich, Federico; Wagner, Jorge RicardoIcon ; Renaud, Viviana Silvia; Ludemann, VanesaIcon
Fecha de publicación: 03/2019
Editorial: University of Zagreb. Faculty of Food Technology and Biotechnology
Revista: Food Technology and Biotechnology
ISSN: 1330-9862
e-ISSN: 1334-2606
Idioma: Inglés
Tipo de recurso: Artículo publicado
Clasificación temática:
Alimentos y Bebidas

Resumen

The preservation of mould-ripened salami was investigated during 48 days at 19-20 °C under different packaging conditions: (i) high barrier film filled with air, 100 % N2 or under vacuum, (ii) biaxially oriented polypropylene film, (iii) microperforated polyethylene film and (iv) unpackaged. Sensory, texture profile, physicochemical and microbiological analyses were performed. Fungal quantification revealed two data groups. In group 1 (consisting of salami in microperforated polyethylene film, biaxially oriented polypropylene film and unpackaged) the conidium viability was relatively constant. In group 2 (salami preserved in high barrier film filled with air, 100 % N2 or under vacuum) the conidium viability decreased due to the absence of oxygen and the high carbon dioxide volume fraction. SEM micrographs showed micromorphological changes in fungal structure; microperforated polyethylene film, biaxially oriented polypropylene film and unpackaged conditions preserved the conidial morphology, while high barrier film filled with air, 100 % N2 or vacuum conditions collapsed the hyphae and most of the conidia. Salami packed in microperforated polyethylene film and biaxially oriented polypropylene film showed the most acceptable organoleptic characteristics and lower hardness and chewiness values after packaging.
Palabras clave: DRY SAUSAGES , MOULD-RIPENED SALAMI , PACKAGING , PENICILLIUM NALGIOVENSE
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info:eu-repo/semantics/openAccess Excepto donde se diga explícitamente, este item se publica bajo la siguiente descripción: Creative Commons Attribution-NonCommercial 2.5 Unported (CC BY-NC 2.5)
Identificadores
URI: http://hdl.handle.net/11336/118192
URL: http://www.ftb.com.hr/172-volume-57-issue-no-1/1591-microbiological-and-sensory-
DOI: https://doi.org/10.17113/ftb.57.01.19.5803
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Articulos(SEDE CENTRAL)
Articulos de SEDE CENTRAL
Citación
Canel, Romina Soledad; Guerrissi, Sofia; Sanchez, Mariana; Mónaco, Gabriela; Laich, Federico; et al.; Microbiological and sensory characteristics of mould-ripened salami under different packaging conditions; University of Zagreb. Faculty of Food Technology and Biotechnology; Food Technology and Biotechnology; 57; 1; 3-2019; 87-96
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