dc.contributor.author | Heir, Even | |
dc.contributor.author | Holck, Askild Lorentz | |
dc.contributor.author | Omer, Mohammed K. | |
dc.contributor.author | Alvseike, Ole | |
dc.contributor.author | Måge, Ingrid | |
dc.contributor.author | Høy, Martin | |
dc.contributor.author | Rode, Tone Mari | |
dc.contributor.author | Sidhu, Maan Singh | |
dc.contributor.author | Axelsson, Lars | |
dc.date.accessioned | 2018-02-16T10:03:03Z | |
dc.date.available | 2018-02-16T10:03:03Z | |
dc.date.created | 2013-06-13T15:31:38Z | |
dc.date.issued | 2013 | |
dc.identifier.citation | Meat Science. 2013, 94 (1), 47-54. | |
dc.identifier.issn | 0309-1740 | |
dc.identifier.uri | http://hdl.handle.net/11250/2485299 | |
dc.description.abstract | The effects of post-processing treatments on sensory quality and reduction of Shiga toxigenic Escherichia coli (STEC) in three formulations of two types of dry-fermented sausage (DFS; salami and morr) were evaluated. Tested interventions provided only marginal changes in sensory preference and characteristics. Total STEC reductions in heat treated DFS (32 °C, 6 days or 43 °C, 24 h) were from 3.5 to > 5.5 log from production start. Storing of sausages (20 °C, 1 month) gave > 1 log additional STEC reduction. Freezing and thawing of sausages in combination with storage (4 °C, 1 month) gave an additional 0.7 to 3.0 log reduction in STEC. Overall > 5.5 log STEC reductions were obtained after storage and freezing/thawing of DFS with increased levels of glucose and salt. This study suggests that combined formulation optimisation and post-process strategies should be applicable for implementation in DFS production to obtain DFS with enhanced microbial safety and high sensory acceptance and quality. | |
dc.language.iso | eng | |
dc.title | Effects of post-processing treatments on sensory quality and Shiga toxigenic Escherichia coli reductions in dry-fermented sausages | |
dc.type | Peer reviewed | |
dc.type | Journal article | |
dc.description.version | acceptedVersion | |
dc.source.pagenumber | 47-54 | |
dc.source.volume | 94 | |
dc.source.journal | Meat Science | |
dc.source.issue | 1 | |
dc.identifier.doi | 10.1016/j.meatsci.2012.12.020 | |
dc.identifier.cristin | 1034092 | |
dc.relation.project | Egen institusjon: 201305 | |
dc.relation.project | Egen institusjon: 3252 | |
dc.relation.project | Egen institusjon: 201302 | |
dc.relation.project | Norges forskningsråd: 224921 | |
dc.relation.project | Norges forskningsråd: 225096 | |
dc.relation.project | Norges forskningsråd: 208674 | |
dc.relation.project | Egen institusjon: 10333 | |
dc.relation.project | Nofima AS: 4319 | |
cristin.unitcode | 7543,3,4,0 | |
cristin.unitcode | 7543,3,2,0 | |
cristin.unitcode | 7543,2,4,0 | |
cristin.unitname | Trygg og holdbar mat | |
cristin.unitname | Råvare og prosess | |
cristin.unitname | Prosessteknologi | |
cristin.ispublished | true | |
cristin.fulltext | postprint | |
cristin.qualitycode | 2 | |