This study aimed to investigate the protective effects of inoculating R2 and B2 on low-salt sliced chicken sausages during storage at 5 °C. The results demonstrated that R2 inhibited the growth of ( < 0.05). The results of the high-throughput sequencing indicated that the chicken sausage inoculated with R2 improved the microbiological quality of the sample. The levels of thiobarbituric acid reactive substances and carbonyl content of the sausages treated with R2 and B2 were lower than those of the control ( < 0.05). R2 exhibited a higher antioxidant activity compared to that of B2. Therefore, R2 was found to have the potential to improve physicochemical properties, organoleptic characteristics, and food safety of low-salt sliced cooked chicken sausages.
This study aimed to investigate the protective effects of inoculating R2 and B2 on low-salt sliced chicken sausages during storage at 5 °C. The results demonstrated that R2 inhibited the growth of ( < 0.05).
This paper reports the development of a near-infrared spectroscopy (NIRS) calibration procedure for the determination of sodium and potassium content in cured ham samples. Sliced samples of hams treated with different salts in different percentages were included in the study. Calibration models developed using partial least squares regression were cross-validated and predictive models were tested using the samples of cured ham with low sodium content.
Laboratory of Food Quality Control and Hygiene, Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, 11855 Athens, Greece.
Nowadays, consumers are increasingly concerned about nutrition and health issues. "Syglino of Monemvasia" is a traditional Greek cooked and smoked, sliced pork meat product. Although this is a nutritious food, its consumption should be done in moderation due to the pickling process of its preparation.
Nonfermented sausages, which have a pH of around 6.0, a low salt concentration, and high moisture with a water activity higher than 0.95, are highly perishable.
This study aimed to evaluate the shelf life of sliced cooked liver packaged in MAP (70-85% N, 15-30% CO) and stored in refrigeration (4°C) or slight thermal abuse (8°C) for up to 49 days (declared best before date 45 days). The proximate composition, aw nitrites and NaCl content were determined at T0. Weekly, samples were submitted to microbiological [total viable count (TVC), lactic acid bacteria (LAB), spp.
