Safety and quality parameters of ready-to-cook minced pork meat products supplemented with Helianthus tuberosus L. tubers fermented by BLIS producing lactic acid bacteria

The aim of this study was to evaluate the influence of additives of Jerusalem artichoke (JA), fermented with P. acidilactici KTU05-7, P. pentosaceus KTU05-9, L. sakei KTU05-6, on the quality and safety parameters of ready – to cook – minced pork (RCMP). Fermented JA additives reduced pH of the meat...

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Detalhes bibliográficos
Publicado no:J Food Sci Technol
Main Authors: Stimbirys, Arturas, Bartkiene, Elena, Siugzdaite, Jurate, Augeniene, Dovile, Vidmantiene, Daiva, Juodeikiene, Grazina, Maruska, Audrius, Stankevicius, Mantas, Cizeikiene, Dalia
Formato: Artigo
Idioma:Inglês
Publicado em: Springer India 2014
Assuntos:
Original Article
Acesso em linha:https://ncbi.nlm.nih.gov/pmc/articles/PMC4486548/
https://ncbi.nlm.nih.gov/pubmed/26139895
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-014-1328-4
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