Safety and quality parameters of ready-to-cookminced porkmeat products supplemented with Helianthus tuberosus L. tubers fermented by BLIS producing lactic acid bacteria

Journal of Food Science and Technology

Volumn 52, Issue 7, 2015, Pages 4306-4314

  Stimbirys, Arturas ^a   Bartkiene, Elena ^a   Siugzdaite, Jurate ^a   Augeniene, Dovile ^a   Vidmantiene, Daiva ^b   Juodeikiene, Grazina ^b   Maruska, Audrius ^c   Stankevicius, Mantas ^c   Cizeikiene, Dalia ^b  

^a LITHUANIAN UNIVERSITY OF HEALTH SCIENCES   (Lithuania)

^b KAUNAS UNIVERSITY OF TECHNOLOGY   (Lithuania)

^c VYTAUTAS MAGNUS UNIVERSITY   (Lithuania)

Author keywords

Bacteriocin like inhibitory substances; Biogenic amines; Jerusalem artichoke; Lactic acid bacteria fermentation; Ready to cookminced porkmeat

Indexed keywords

AMINES; ESCHERICHIA COLI; GAS CHROMATOGRAPHY; LABORATORIES; LACTIC ACID; MASS SPECTROMETRY; MEATS; QUALITY CONTROL; SULFUR COMPOUNDS; VOLATILE ORGANIC COMPOUNDS; WATER POLLUTION; WATER QUALITY; BACTERIA; SENSORY PERCEPTION; TUBES (COMPONENTS);

BACTERIOCINS; BIOGENIC AMINES; JERUSALEM ARTICHOKE; LACTIC ACID BACTERIA FERMENTATIONS; READY-TO-COOKMINCED PORKMEAT; MINCED PORK;

ADDITIVES;

HELIANTHUS TUBEROSUS; STAPHYLOCOCCUS AUREUS; STREPTOCOCCUS;

EID: 84933673690     PISSN: 00221155     EISSN: 09758402     Source Type: Journal    
DOI: 10.1007/s13197-014-1328-4     Document Type: Article

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