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Incorporation of nisin in natural casing for the control of spoilage microorganisms in vacuum packaged sausage
This study aimed to evaluate the effectiveness of natural casing treatment with nisin and phosphoric acid on control of spoilage microorganisms in vacuum packaged sausages. Ovine casings were dipped in the following baths: 1) 0.1% food grade phosphoric acid; 2) 5.0 mg/L nisin; 3) 0.1% phosphoric aci...
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| Asıl Yazarlar: | , , |
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| Materyal Türü: | Artigo |
| Dil: | Inglês |
| Baskı/Yayın Bilgisi: |
Sociedade Brasileira de Microbiologia
2010
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| Konular: | |
| Online Erişim: | https://ncbi.nlm.nih.gov/pmc/articles/PMC3769748/ https://ncbi.nlm.nih.gov/pubmed/24031580 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1590/S1517-838220100004000019 |
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