Improvement of Moisture Stability and Textural Properties of Fat and Salt Reduced Cooked Sausages by Inoculation of Thermotolerant Lactic Acid Bacteria-Reference-Cited by-同舟云学术

Improvement of Moisture Stability and Textural Properties of Fat and Salt Reduced Cooked Sausages by Inoculation of Thermotolerant Lactic Acid Bacteria

Published:2013-05-16 Issue:8 Volume:16 Page:1789-1808
ISSN:1094-2912
Container-title:International Journal of Food Properties
language:en
Short-container-title:International Journal of Food Properties

Author:

Pérez-Chabela M. Lourdes¹,Díaz-Vela Juan¹,Reyes-Menéndez Celia V.¹,Totosaus Alfonso²

Affiliation:

1. a Biotechnology Department , Universidad Autónoma Metropolitana Iztapalapa , Iztapalapa , Mexico City , México

2. b Food Science Lab, Tecnologico de Estudios Superiores Ecatepec , Ecatepec , Estado de México , México

Publisher

Informa UK Limited

Subject

Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10942912.2011.608472

Reference47 articles.

1. The potential of lactic acid bacteria for the production of safe and wholesome food

2. Effect of Starter Culture and Packaging on the Chemical, Microbiological and Sensory Quality of Turkish Soudjouck (Sucuk)

3. Differences in microbial growth in the surface layer and at the centre of vacuum-packed cooked ring sausages

4. Survival of ropy slime-producing lactic acid bacteria in heat processes used in the meat industry

5. Bacterial spoilage of meat and cured meat products

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