English   español  
Please use this identifier to cite or link to this item: http://hdl.handle.net/10261/62004
logo share SHARE logo core CORE   Add this article to your Mendeley library MendeleyBASE

Visualizar otros formatos: MARC | Dublin Core | RDF | ORE | MODS | METS | DIDL
Exportar a otros formatos:


Biogenic amine formation in refrigerated fresh sausage "chorizo" keeps in modified atmosphere

AuthorsRuiz-Capillas, C. ; Pintado, T. ; Jiménez Colmenero, Francisco
Issue Date2012
CitationJournal of Food Biochemistry 36: 449- 457 (2012)
AbstractThe effect of packaging treatments on the attributes of commercial fresh chorizo sausages during chilled storage was studied. Four different types of commercial packaging were tested, namely, overwrapping, vacuum packaging and modified atmosphere packaging using 20%CO 2/80%N 2 (CO 2/N 2) or 30%CO 2/70% argon (CO 2/Ar). Characteristics of product were evaluated through pH levels, microbial growth, biogenic amines (BAs) formation, and sensory analysis. The sausages had high levels of lactic acid bacteria and total viable counts, which increased slightly (P<0.05) on day 7 and then stabilized until the end of storage, without differences (P>0.05) between lots. Except for spermidine and spermine, BA levels in the product were generally low. BA increased gradually over the storage period, but this trend could not be clearly related to microbial population levels. Overall acceptability decreased over the storage period, the highest scores (P<0.05) were recorded for the unopened packages of the lots CO 2/N 2 and CO 2/Ar. © 2011 Wiley Periodicals, Inc.
Identifiersdoi: 10.1111/j.1745-4514.2011.00550.x
issn: 0145-8884
e-issn: 1745-4514)
Appears in Collections:(ICTAN) Artículos
Files in This Item:
File Description SizeFormat 
accesoRestringido.pdf15,38 kBAdobe PDFThumbnail
Show full item record
Review this work

Related articles:

WARNING: Items in Digital.CSIC are protected by copyright, with all rights reserved, unless otherwise indicated.