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| Content Provider | World Health Organization (WHO)-Global Index Medicus |
|---|---|
| Author | Muench, L. K. Maddock, R. J. Wulf, D. M. |
| Description | Country affiliation: United States Author Affiliation: Muench LK ( Department of Animal and Range Sciences, South Dakota State University, Box 2170, Brookings, SD 57007, United States.) |
| Abstract | Listeriosis concerns have led to increased antimicrobial use; reformulation may affect quality. The objective was to determine the effects of potential antimicrobials on quality of natural casing frankfurters. Eleven treatments were used: no antimicrobials (control); 3.0% sodium lactate and sodium diacetate blend (SL+SD); 1.0%, 2.5%, and 3.5% buffered sodium citrate (SC); 1.0%, 2.5%, and 3.5% buffered sodium citrate and sodium diacetate blend (SC+SD); and 1.0%, 2.5%, and 5.0% whey protein peptides (WP). Trained and consumer panelists analyzed sensory characteristics. Cooking yield was unaffected by treatment (P>0.05). Addition of SC and SC+SD decreased pH (P<0.05). Texture profile analysis was conducted. Hunter color values and growth of aerobic bacteria and lactic acid bacteria were monitored over 15 weeks of storage. No samples reached spoilage. SL+SD 3% caused few changes; WP caused changes perceived as negative; and SC and SC+SD caused changes often perceived as positive. |
| File Format | HTM / HTML |
| ISSN | 03091740 |
| Issue Number | 3 |
| Journal | Meat Science |
| Volume Number | 80 |
| e-ISSN | 18734138 |
| Language | English |
| Publisher | Elsevier |
| Publisher Date | 2008-11-01 |
| Publisher Place | Great Britain (UK) |
| Access Restriction | One Nation One Subscription (ONOS) |
| Content Type | Text |
| Resource Type | Article |
| Subject | Food Science |
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