Microbiological, physicochemical and structural characteristics of natural salted casings treated with antibacterial agents-Reference-Cited by-同舟云学术

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Microbiological, physicochemical and structural characteristics of natural salted casings treated with antibacterial agents

Published:2022-05-08 Issue:7 Volume:57 Page:4483-4494
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J of Food Sci Tech

Author:

Jiang Qixing¹²^ORCID,Fu Yuhan¹²,Gao Pei¹²^ORCID,Yu Dawei¹²^ORCID,Xia Wenshui¹²^ORCID

Affiliation:

1. State Key Laboratory of Food Science and Technology School of Food Science and Technology Jiangnan University Wuxi Jiangsu 214122 China

2. Collaborative Innovation Center of Food Safety and Quality Control of Jiangsu Province Jiangnan University Wuxi Jiangsu 214122 China

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.15782

Reference35 articles.

1. Interactions of the bacteriocins sakacin P and nisin with food constituents

2. Antioxidant and antimicrobial activities of tea infusions

3. Effect of initial mild curing, with additives, of hog and sheep sausage casings on their microbial quality and mechanical properties after storage at difference temperatures

4. Antimicrobial activity of collagen casing impregnated with nisin against foodborne microorganisms associated with ready-to-eat sausage

5. Biomechanical and microbiological changes in natural hog casings treated with ozone

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