Effect of nitrate and nitrite curing salts on microbial changes and sensory quality of non-fermented sausages

International Journal of Food Microbiology

Volumn 42, Issue 3, 1998, Pages 213-217

  Sanz, Y ^a   Vila, R ^a   Toldra F ^a   Flores, J ^a  

^a INSTITUTO DE AGROQUÍMICA Y TECNOLOGÍA DE ALIMENTOS CSIC   (Spain)

Author keywords

Curing salts; Microbiology; Non fermented sausages; Sensory quality

Indexed keywords

INORGANIC SALT; NITRATE; NITRITE;

ARTICLE; BACTERIAL GROWTH; CONTROLLED STUDY; FERMENTATION; FOOD PROCESSING; FUNGUS GROWTH; LACTIC ACID BACTERIUM; MEAT; NONHUMAN; ODOR; TASTE; YEAST;

ANIMALS; BACTERIA; BACTERIA, AEROBIC; COLONY COUNT, MICROBIAL; ENTEROBACTERIACEAE; FERMENTATION; FOOD MICROBIOLOGY; FOOD PRESERVATIVES; FOOD-PROCESSING INDUSTRY; HUMANS; HYDROGEN-ION CONCENTRATION; LACTOBACILLUS; MEAT PRODUCTS; MICROCOCCACEAE; NITRATES; NITRITES; PENICILLIUM; SWINE; TASTE; YEASTS;

EID: 0032555083     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0168-1605(98)00072-5     Document Type: Article

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