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| Garrido,Antonio Marin; Burgos,Mª Jose Grande; Márquez,Mª Luisa Fernández; Aguayo,Mª Carmen López; Pulido,Rubén Pérez; Árbol,Julia Toledo del; Gálvez,Antonio; López,Rosario Lucas. |
| Salmonella serovars sampled from meat products in Southern Spain (Andalucía) during the period 2002-2007 were analyzed in this study. The serovars most frequently detected (in order) were Typhimurium, Enteritidis, Derby, Anatum and Rissen. Isolates (n = 43) were tested for sensitivity to biocides, including the quaternary ammonium compounds benzalkonium chloride (BC), cetrimide (CT) and hexadecylpyridinium chloride (HDP), and the bisphenols triclosan (TC) and hexachlorophene (CF). The minimum inhibitory concentration (MIC) for the quaternary ammonium compounds was in the range of 25 to 50 mg/L for most isolates, although a few isolates required much higher concentrations, up to 250 mg/L. Bisphenols showed higher inhibitory activity, with a MIC of 2.5 to 25... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Salmonella; Biocides; Serovars; Meat; Chorizo. |
| Ano: 2015 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822015000401177 |
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| Romero,Mara Cristina; Romero,Ana María; Doval,Mirtha Marina; Judis,Maria Alicia. |
| The aim of this study was to determine the nutritional composition (moisture, protein, carbohydrates, and total fat) of some meat products produced in the northeastern Argentina, analyzing fatty acids composition, polyunsaturated/saturated fatty acid ratio PUFA/SFA ratio (polyunsaturated/ saturated fatty acids), n-6/n-3 ratio, and CLA (conjugated linoleic acid) content. Thirty traditional meat products produced by different processes were used. The samples were classified into 4 different categories as follows: salamín (dry cured and fermented sausage), chorizos (raw sausage), chorizo ahumado (cooked and smoked sausage), and morcilla (cooked sausage). From the results obtained it can be said that the total carbohydrate contents of the salamín studied were... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: PUFA/SFA ratio; Chorizo; Salamin; N6/n3 ratio; Morcilla. |
| Ano: 2013 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612013000100023 |
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