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	Provedor de dados Ciênc. Tecnol. Aliment. (2) Autor Beldarraín,Tatiana (1) CHÁVEZ-MARTÍNEZ,América (1) CORRAL-LUNA,Agustín (1) DOMINGUEZ-VIVEROS,Joel (1) Díaz,Raúl (1) Fornaris,Leonid (1) García,Mario (1) LECHUGA-VALLES,Ruth (1) PAREDES-MONTOYA,Pedro (1) RENTERÍA-MONTERRUBIO,Ana-Luisa (1) SANTELLANO-ESTRADA,Eduardo (1) SÁNCHEZ-VEGA,Rogelio (1) Mais... Palavra-chave Microbial quality (2) Chitosan (1) Foodborne pathogens (1) Mexican cheese (1) Nitrite substitution (1) Pork sausages (1) Sensory quality (1) Storage (1) Mais... Tipo do documento Info:eu-repo/semantics/article (2) Ano 2019 (1) 2011 (1) País Brazil (2) Idioma Inglês (2)		Ordenar por:  Relevância Autor Título Ano Registros recuperados: 2 Primeira ... 1 ... Última Partial substitution of nitrite by chitosan and the effect on the quality properties of pork sausages Ciênc. Tecnol. Aliment. García,Mario; Beldarraín,Tatiana; Fornaris,Leonid; Díaz,Raúl. The aim of the study was to evaluate the influence of partial nitrite replacement by chitosan on the quality of Ham Visking (a type of pork sausages). Five Ham Visking formulations were elaborated modifying the sodium nitrite (0.011; 0.016 or 0.0212%) and chitosan concentrations (0.25 or 0.5%) in the products. Sausages were stored at 4 ºC and physicochemical, microbiological, and sensorial evaluations were performed in order to estimate their shelf life. Chitosan can be used in pork sausages without affecting ensory attributes such as color although the panelists detected textural differences among the samples with chitosan, which suggests that there is some influence of deacetylation degree of chitosan on the textural behavior of sausages which still... Tipo: Info:eu-repo/semantics/article Palavras-chave: Pork sausages; Chitosan; Nitrite substitution; Microbial quality; Sensory quality; Storage. Ano: 2011 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612011000200031 Microbial quality and prevalence of foodborne pathogens of cheeses commercialized at different retail points in Mexico Ciênc. Tecnol. Aliment. CHÁVEZ-MARTÍNEZ,América; PAREDES-MONTOYA,Pedro; RENTERÍA-MONTERRUBIO,Ana-Luisa; CORRAL-LUNA,Agustín; LECHUGA-VALLES,Ruth; DOMINGUEZ-VIVEROS,Joel; SÁNCHEZ-VEGA,Rogelio; SANTELLANO-ESTRADA,Eduardo. Abstract Microbial quality and the prevalence of foodborne pathogens (E. coli 0157:H7, Salmonella spp., Listeria monocytogenes and Campylobacter jejuni) of cheeses sold at three retail points (supermarkets [SM], street markets [ST], and convenience grocery stores [CGS]) in Chihuahua, Mexico, were evaluated (n=90). The most commonly found cheeses in the retail points were Chihuahua (60%) and Ranchero (28.8%). According to Mexican standards, three SM, two CGS, and none of the ST cheeses complied with the regulations. Two cheeses (cheddar and Ranchero) from SM (2.22%) were positive for L. monocytogenes. Eight cheeses (8.88%) were positive for Salmonella spp. (5 from ST and 3 from CGS). E.coli 0157:H7 and Campylobacter jejuni were negative in all samples. In... Tipo: Info:eu-repo/semantics/article Palavras-chave: Mexican cheese; Foodborne pathogens; Microbial quality. Ano: 2019 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000600703 Registros recuperados: 2 Primeira ... 1 ... Última

Empresa Brasileira de Pesquisa Agropecuária - Embrapa Todos os direitos reservados, conforme Lei n° 9.610 Política de Privacidade Área restrita		Embrapa Parque Estação Biológica - PqEB s/n° Brasília, DF - Brasil - CEP 70770-901 Fone: (61) 3448-4433 - Fax: (61) 3448-4890 / 3448-4891 SAC: https://www.embrapa.br/fale-conosco