Reducing Salt in Raw Pork Sausages Increases Spoilage and Correlates with Reduced Bacterial Diversity

Raw sausages are perishable foodstuffs; reducing their salt content raises questions about a possible increased spoilage of these products. In this study, we evaluated the influence of salt reduction (from 2.0% to 1.5% [wt/wt]), in combination with two types of packaging (modified atmosphere [50% mi...

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Библиографические подробности
Опубликовано в: :Appl Environ Microbiol
Главные авторы: Fougy, Lysiane, Desmonts, Marie-Hélène, Coeuret, Gwendoline, Fassel, Christine, Hamon, Erwann, Hézard, Bernard, Champomier-Vergès, Marie-Christine, Chaillou, Stéphane
Формат: Artigo
Язык:Inglês
Опубликовано: American Society for Microbiology 2016
Предметы:
Food Microbiology
Online-ссылка:https://ncbi.nlm.nih.gov/pmc/articles/PMC4907177/
https://ncbi.nlm.nih.gov/pubmed/27107120
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1128/AEM.00323-16
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