Effect of the use of curing salts and of a starter culture on the sensory and microbiological characteristics of homemade salamis
Autor(a) principal: | |
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Data de Publicação: | 2005 |
Outros Autores: | |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Brazilian Archives of Biology and Technology |
Texto Completo: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132005000400021 |
Resumo: | Homemade salamis may have their food safety guaranteed by means of the addition of curing salt and starter cultures, without loosing their traditional manufacturing recipes brought to Brazil by the Italian immigration in the early 20th century. In this work, the influence of curing salt and of a starter culture, composed of Lactobacillus and Staphylococcus, over the sensory and microbiological characteristics of Italian type salamis, containing 3% lactose and 0.5% saccharose, was evaluated. The starter culture and the curing salt inhibited the development of Staphylococcus aureus and of coliforms, and the salamis added with curing salt presented better color attributes. |
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Brazilian Archives of Biology and Technology |
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Effect of the use of curing salts and of a starter culture on the sensory and microbiological characteristics of homemade salamisCuring saltfood safetysalamistarter cultureHomemade salamis may have their food safety guaranteed by means of the addition of curing salt and starter cultures, without loosing their traditional manufacturing recipes brought to Brazil by the Italian immigration in the early 20th century. In this work, the influence of curing salt and of a starter culture, composed of Lactobacillus and Staphylococcus, over the sensory and microbiological characteristics of Italian type salamis, containing 3% lactose and 0.5% saccharose, was evaluated. The starter culture and the curing salt inhibited the development of Staphylococcus aureus and of coliforms, and the salamis added with curing salt presented better color attributes.Instituto de Tecnologia do Paraná - Tecpar2005-06-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132005000400021Brazilian Archives of Biology and Technology v.48 n.spe 2005reponame:Brazilian Archives of Biology and Technologyinstname:Instituto de Tecnologia do Paraná (Tecpar)instacron:TECPAR10.1590/S1516-89132005000400021info:eu-repo/semantics/openAccessSpricigo,Cinthia BittencourtPianovsky,Patrícia Bonateng2005-08-15T00:00:00Zoai:scielo:S1516-89132005000400021Revistahttps://www.scielo.br/j/babt/https://old.scielo.br/oai/scielo-oai.phpbabt@tecpar.br||babt@tecpar.br1678-43241516-8913opendoar:2005-08-15T00:00Brazilian Archives of Biology and Technology - Instituto de Tecnologia do Paraná (Tecpar)false |
dc.title.none.fl_str_mv |
Effect of the use of curing salts and of a starter culture on the sensory and microbiological characteristics of homemade salamis |
title |
Effect of the use of curing salts and of a starter culture on the sensory and microbiological characteristics of homemade salamis |
spellingShingle |
Effect of the use of curing salts and of a starter culture on the sensory and microbiological characteristics of homemade salamis Spricigo,Cinthia Bittencourt Curing salt food safety salami starter culture |
title_short |
Effect of the use of curing salts and of a starter culture on the sensory and microbiological characteristics of homemade salamis |
title_full |
Effect of the use of curing salts and of a starter culture on the sensory and microbiological characteristics of homemade salamis |
title_fullStr |
Effect of the use of curing salts and of a starter culture on the sensory and microbiological characteristics of homemade salamis |
title_full_unstemmed |
Effect of the use of curing salts and of a starter culture on the sensory and microbiological characteristics of homemade salamis |
title_sort |
Effect of the use of curing salts and of a starter culture on the sensory and microbiological characteristics of homemade salamis |
author |
Spricigo,Cinthia Bittencourt |
author_facet |
Spricigo,Cinthia Bittencourt Pianovsky,Patrícia Bonat |
author_role |
author |
author2 |
Pianovsky,Patrícia Bonat |
author2_role |
author |
dc.contributor.author.fl_str_mv |
Spricigo,Cinthia Bittencourt Pianovsky,Patrícia Bonat |
dc.subject.por.fl_str_mv |
Curing salt food safety salami starter culture |
topic |
Curing salt food safety salami starter culture |
description |
Homemade salamis may have their food safety guaranteed by means of the addition of curing salt and starter cultures, without loosing their traditional manufacturing recipes brought to Brazil by the Italian immigration in the early 20th century. In this work, the influence of curing salt and of a starter culture, composed of Lactobacillus and Staphylococcus, over the sensory and microbiological characteristics of Italian type salamis, containing 3% lactose and 0.5% saccharose, was evaluated. The starter culture and the curing salt inhibited the development of Staphylococcus aureus and of coliforms, and the salamis added with curing salt presented better color attributes. |
publishDate |
2005 |
dc.date.none.fl_str_mv |
2005-06-01 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132005000400021 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132005000400021 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1590/S1516-89132005000400021 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
text/html |
dc.publisher.none.fl_str_mv |
Instituto de Tecnologia do Paraná - Tecpar |
publisher.none.fl_str_mv |
Instituto de Tecnologia do Paraná - Tecpar |
dc.source.none.fl_str_mv |
Brazilian Archives of Biology and Technology v.48 n.spe 2005 reponame:Brazilian Archives of Biology and Technology instname:Instituto de Tecnologia do Paraná (Tecpar) instacron:TECPAR |
instname_str |
Instituto de Tecnologia do Paraná (Tecpar) |
instacron_str |
TECPAR |
institution |
TECPAR |
reponame_str |
Brazilian Archives of Biology and Technology |
collection |
Brazilian Archives of Biology and Technology |
repository.name.fl_str_mv |
Brazilian Archives of Biology and Technology - Instituto de Tecnologia do Paraná (Tecpar) |
repository.mail.fl_str_mv |
babt@tecpar.br||babt@tecpar.br |
_version_ |
1750318270314971136 |