Microbiological and Sensory Characteristics of Mould-Ripened Salami under Different Packaging Conditions.

The preservation of mould-ripened salami was investigated during 48 days at 19-20 °C under different packaging conditions: () high barrier film filled with air, 100% N or under vacuum, () biaxially oriented polypropylene film, () microperforated polyethylene film and () unpackaged. Sensory, texture profile, physicochemical and microbiological analyses were performed. Fungal quantification revealed two data groups.

Comparative study of emulsifying properties in acidic condition of soluble polysaccharides fractions obtained from soy hull and defatted soy flour.

The present study compares the emulsifying properties in acidic conditions of hull soluble polysaccharides (HSPS), soybean soluble polysaccharides (SSPS) and its mixtures. These fractions were obtained from byproducts of soybean processing industry (soy hull and residual fiber after isolation of soy cotyledon protein, respectively). Although SSPS is already characterized, HSPS is a novel fraction which has not been studied in deep and it is still unexplored as emulsifier.