Meat starters have individual requirements for Mn2+

被引：21

作者：

Hagen, BF ^{[1
]}

Næs, H ^{[1
]}

Holck, AL ^{[1
]}

机构：

[1] Norwegian Food Res Inst, MATFORSK, N-1430 As Nlh, Norway

来源：

MEAT SCIENCE | 2000年 / 55卷 / 02期

关键词：

dry sausage; starter culture; accelerated ripening;

D O I：

10.1016/S0309-1740(99)00138-2

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The effect of different Mn2+ concentrations on sausage fermentation was evaluated. A screening experiment was carried out with six lactobacilli starters in a sausage model. To further investigate the effects found, two selected lactobacilli strains were tested in pilot-scale sausage production. For all starters an increased fermentation rate was observed after Mn2+ addition. Differences in the development of microbial, textural and sensory parameters were observed in the sausages. For one of the cultures these differences levelled out during sausage production yielding identical end products with and without Mn2+, for the other strain the differences due to Mn2+ addition in the sausages remained throughout the production process yielding sausages with different properties. Knowing a starter culture's requirements for Mn2+ will allow optimisation of dry fermented sausage production in order to increase reliability and reproducibility of production decrease fermentation time and ensure microbial safety of the final product. (C) 2000 Elsevier Science Ltd. All rights reserved.

引用

页码：161 / 168

页数：8

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