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Molds as Protective Cultures for Raw Dry Sausages

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Abstract:

Mold strains T11 and T19 belonging to Penicillium camemberti and N1 of Penicillium nalgiovensis were used as protective cultures for production of raw dry sausages. Their use completely eliminated the growth of undesirable molds, originating from the natural house mycoflora, which often produce mycotoxins and lead to several other defects. Potassium sorbate (KS), an antifungal agent, was also tested for protecting sausages against the growth of molds but its effect was short lived. The use of T11, Tl9 and N1 mold strains also improved the organoleptic qualities of the sausages.

Keywords: DRY SAUSAGES; MOLDS; MYCOFLORA; PENICILLIUM

Document Type: Research Article

Affiliations: 1: Institute of Meat Industry, 65, Cherni Vrah Blvd., 1407 - Sofia, Bulgaria; Department of Animal Products Technology, C.C.S. H.A.U., Hisar - 125004, India 2: Institute of Meat Industry, 65, Cherni Vrah Blvd., 1407 - Sofia, Bulgaria

Publication date: July 1, 1995

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    First published in 1937, the Journal of Food Protection®, is a refereed monthly publication. Each issue contains scientific research and authoritative review articles reporting on a variety of topics in food science pertaining to food safety and quality. The Journal is internationally recognized as the leading publication in the field of food microbiology with a readership exceeding 11,000 scientists from 70 countries. The Journal of Food Protection® is indexed in Index Medicus, Current Contents, BIOSIS, PubMed, Medline, and many others.

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