• 主题
高级搜索  >
历史搜索 清空历史
首页> 美国卫生研究院文献>Italian Journal of Food Safety >Microbial chemical-physical rheological and organoleptic characterisation of roe deer (Capreolus capreolus) salami
【2h】

Microbial chemical-physical rheological and organoleptic characterisation of roe deer (Capreolus capreolus) salami

机译：sal腊肠的微生物化学物理流变学和感官鉴定

代理获取
本网站仅为用户提供外文OA文献查询和代理获取服务，本网站没有原文。下单后我们将采用程序或人工为您竭诚获取高质量的原文，但由于OA文献来源多样且变更频繁，仍可能出现获取不到、文献不完整或与标题不符等情况，如果获取不到我们将提供退款服务。请知悉。
页面导航
  • 摘要
  • 著录项
  • 相似文献
  • 相关主题

摘要

Game meat and related products are important in the promotion of local economies and rural areas. Microbiological, chemical–physical, rheological and sensory characteristics of fermented meat products (salami) made by different percentages of pork and hunted roe-deer (Capreolus capreolus) meat were evaluated. The microbiological determination indicated that the products are safe to eat, as neither Listeria monocytogenes nor Salmonella spp. was isolated from the samples. The hygienic adequacy of the process was guaranteed, as there was below 3 log CFU/g of Enterobacteriaceae level in the final products. The proximal composition analyses showed lower lipid levels in comparison to pork salami. The difference in chemical composition affects the rheological and sensory traits of the final products; the products were harder and with higher gumminess when 50% of roe-deer meat was used. Game meat flavour and odour increased with the increasing percentage of roe-deer meat.
机译：野味和相关产品在促进当地经济和农村地区方面很重要。评估了由不同百分比的猪肉和狩猎的ro（Capreolus capreolus）肉制成的发酵肉制品（萨拉米）的微生物学，化学-物理，流变学和感官特性。微生物学测定表明该产品可以安全食用，因为单核细胞增生性李斯特氏菌和沙门氏菌都没有。从样品中分离出来。该过程的卫生充分性得到了保证，因为最终产品中肠杆菌科的水平低于3 log CFU / g。与猪肉香肠相比，近端成分分析显示脂质水平较低。化学成分的差异会影响最终产品的流变学和感官特性；当使用50％的meat肉时，产品较硬且具有较高的胶粘性。野味肉的味道和气味随着ro肉百分比的增加而增加。

著录项

相似文献

  • 外文文献
  • 中文文献
  • 专利
代理获取

客服邮箱：kefu@zhangqiaokeyan.com

京公网安备：11010802029741号 ICP备案号：京ICP备15016152号-6 六维联合信息科技 (北京) 有限公司©版权所有

  • 客服微信

  • 服务号