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Analysis of biogenic amines in probiotic and commercial salamis
(Academic Press Inc Elsevier Science, 2020-12)
Biogenic amines (BAs) are mainly formed through decarboxylation of amino acids in fermented food, such as salami, that can occasionally accumulate high concentrations of these compounds. The BAs contents in food are related ...
Microbiological and sensory characteristics of mould-ripened salami under different packaging conditions
(Faculty Food Technology Biotechnology, 2019-03)
The preservation of mould-ripened salami was investigated during 48 days at 19-20 °C under different packaging conditions: (i) high barrier film filled with air, 100 % N2 or under vacuum, (ii) biaxially oriented polypropylene ...
Diseño y documentación del proceso de elaboración de un producto cárnico crudo seco madurado (salami) en la empresa inversiones ZAMU de Alajuela S.A
(San José, Costa Rica: Universidad de Costa Rica, 2020)
Se determinaron las condiciones de fermentación, maduración y secado para la elaboración de salami crudo fermentado en la empresa Inversiones ZAMU de Alajuela S.A. Se realizó una evaluación de las materias primas disponibles, ...
Influence of fat level reduction in the drying of Italian salami
(Univ Politecnica Valencia, 2018-01-01)
The aim of this study was to evaluate the influence of fat reduction in the drying process of Italian salami. Two Italian salami formulations: HFS (High Fat Sausage) with 20g/100g of pork back fat and LFS (Low Fat Sausage) ...
Comparison of microbiological quality between illegal and inspected salami
(Instituto Biológico, 2021-11-29)
The consumption of meat and meat products can pose consumers into risk due to the presence of biological hazards that can cause foodborne diseases. Thus, this study aimed to compare the microbiological quality of illegal ...
Sustitución de ajo de bulbo (allium sativum) por ajo de monte(mansoa alliacea) como saborizante y antimicrobiano natural en la elaboración de salami cocido.
(Escuela Superior Politécnica de Chimborazo, 2019-04-01)
The different levels of wild garlic (0.2, 0.3, 0.4, and 0.5%) were evaluated in the production of cooked salami, with four repetitions for the treatment and an experimental unit size of 2kg in the Meat Production Center ...
Estudio de viabilidad de probióticos Lactobacillus casei y Lactobacillus paracasei y su efecto en las propiedades físico-químicas de un salami seco
(Zamorano: Escuela Agrícola Panamericana-2012, 2012)
Elaboración de queso semi-maduro (andino) con tres diferentes tipos de salami en la planta de lácteos el toril.
(Ecuador : Latacunga: Universidad Técnica de Cotopaxi (UTC), 2022)