Εvaluation of the microbial stability and shelf life of 50% NaCl-reduced traditional Greek pork meat product "Syglino of Monemvasia" stored under vacuum at different temperatures.
Microbial spoilage
Ready-to-eat meats
Salt reduction
Shelf life
Storage temperature
Vacuum incubation
Journal
Heliyon
ISSN: 2405-8440
Titre abrégé: Heliyon
Pays: England
ID NLM: 101672560
Informations de publication
Date de publication:
Nov 2021
Nov 2021
Historique:
received:
06
06
2021
revised:
19
08
2021
accepted:
27
10
2021
entrez:
15
11
2021
pubmed:
16
11
2021
medline:
16
11
2021
Statut:
epublish
Résumé
Nowadays, consumers are increasingly concerned about nutrition and health issues. "Syglino of Monemvasia" is a traditional Greek cooked and smoked, sliced pork meat product. Although this is a nutritious food, its consumption should be done in moderation due to the pickling process of its preparation. This product was thus here optimized to contain half salt (NaCl) amount and its microbial stability and shelf life was then assessed in comparison to the already available commercial product. For this, the total viable counts (TVCs) and some critical specific spoilage associations were enumerated at each product type during vacuum incubation at four different temperatures (0, 5, 10, and 15 °C). The alterations in pH, a
Identifiants
pubmed: 34778585
doi: 10.1016/j.heliyon.2021.e08296
pii: S2405-8440(21)02399-9
pmc: PMC8577161
doi:
Types de publication
Journal Article
Langues
eng
Pagination
e08296Informations de copyright
© 2021 Published by Elsevier Ltd.
Déclaration de conflit d'intérêts
The authors declare the following conflict of interests: Efstathios Giaouris; [is currently serving as associate editor in Heliyon Food Science and Nutrition], Constantina Nasopoulou; [is currently serving as advisory board member in the same journal].
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