Effect of the use of curing salts and of a starter culture on the sensory and microbiological characteristics of homemade salamis

Detalhes bibliográficos
Autor(a) principal: Spricigo,Cinthia Bittencourt
Data de Publicação: 2005
Outros Autores: Pianovsky,Patrícia Bonat
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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spelling 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
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