Listeria monocytogenes behaviour and quality attributes during sausage storage affected by sodium nitrite, sodium lactate and thyme essential oil

The effects of the addition of nitrite at 200 ppm (N), sodium lactate 1.5% (L) and thyme essential oil at 100 ppm (T1) on Listeria monocytogenes behaviour and ATPase activity inhibition were evaluated, as well as lipid oxidation through the quantification of malonaldehydes, in sausage stored at 8 ℃...

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Veröffentlicht in:	Food science and technology international = Ciencia y tecnologia de los alimentos internacional. - 1998. - 23(2017), 3 vom: 01. Apr., Seite 277-288
1. Verfasser:	Blanco-Lizarazo, Carla María (VerfasserIn)
Weitere Verfasser:	Betancourt-Cortés, Rubén, Lombana, Angélica, Carrillo-Castro, Katerine, Sotelo-Díaz, Indira
Format:	Online-Aufsatz
Sprache:	English
Veröffentlicht:	2017
Zugriff auf das übergeordnete Werk:	Food science and technology international = Ciencia y tecnologia de los alimentos internacional
Schlagworte:	Journal Article Listeria monocytogenes quality attributes sausage sodium lactate sodium nitrite thyme essential oil Food Preservatives Lipids Oils, Volatile mehr... Adenosine Triphosphatases EC 3.6.1.- Sodium Nitrite M0KG633D4F Sodium Lactate TU7HW0W0QT