Evaluation of physicochemical properties and microbial attributes of cooked sausages stuffed in casing modified by surfactants and lactic acid after immersion vacuum cooling and long-term storage-Reference-Cited by-同舟云学术

Evaluation of physicochemical properties and microbial attributes of cooked sausages stuffed in casing modified by surfactants and lactic acid after immersion vacuum cooling and long-term storage

Published:2016-07-29 Issue:10 Volume:51 Page:2270-2279
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

Feng Chao-Hui¹,García Martín Juan Francisco²^ORCID,Li Cheng¹,Liu Bao-Lin³,Song Xiao-Yan³,Dong Qing-Li³,Wang Wei⁴,Yang Yong¹

Affiliation:

1. College of Food Science; Sichuan Agricultural University; Yucheng District Ya'an 625014 Sichuan China

2. Department of Chemical Engineering; University of Malaga; Málaga Spain

3. Institute of Cryobiology and Food Freezing; University of Shanghai for Science and Technology; 516 Jungong Road Shanghai 200093 China

4. Key Laboratory of Meat Processing of Sichuan; Chengdu University; Chengdu 610106 China

Funder

National Natural Science Foundation of China

Natural Science Foundation of Sichuan Provincial Department of Education

Sichuan Agricultural University

Chengdu University

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/ijfs.13224/fullpdf

Reference44 articles.

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3. An assessment of the processing and physicochemical factors contributing to the microbial contamination of salpicão, a naturally-fermented Portuguese sausage;Cadavez;LWT - Food Science and Technology,2016

4. Control of household mycoflora in fermented sausages using phenolic fractions from olive mill wastewaters;Chaves-López;International Journal of Food Microbiology,2015

5. Study on characteristic changes of leisure fermented sausages during storage period;Dan;Meat Industry,2013

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