Effects of <ce:italic>Lactobacillus plantarum</ce:italic> NJAU-01 from Jinhua ham on the quality of dry-cured fermented sausage
The aim of this study was to study the effect of Lactobacillus plantarum NJAU-01 selected from the Jinhua ham as starter cultures on the quality of dry-cured fermented sausage. The physicochemical indexes including pH and water activity (Aw), color, texture and sensory properties of dry-cured fermen...
Ausführliche Beschreibung
Gespeichert in:
| Autor*in: |
Ge, Qingfeng [verfasserIn] |
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| Format: |
E-Artikel |
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| Sprache: |
Englisch |
| Erschienen: |
2019transfer abstract |
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| Schlagwörter: |
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| Umfang: |
6 |
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| Übergeordnetes Werk: |
Enthalten in: Assessment of urban identity through a matrix of cultural landscapes - Ziyaee, Maryam ELSEVIER, 2017, an official journal of the Swiss Society of Food Science and Technology (SGLWT/SOSSTA) and the International Union of Food Science and Technology (IUFoST), Amsterdam [u.a.] |
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| Übergeordnetes Werk: |
volume:101 ; year:2019 ; pages:513-518 ; extent:6 |
| Links: |
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| DOI / URN: |
10.1016/j.lwt.2018.11.081 |
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ELV045311447 |
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| 245 | 1 | 0 | |a Effects of <ce:italic>Lactobacillus plantarum</ce:italic> NJAU-01 from Jinhua ham on the quality of dry-cured fermented sausage |
| 264 | 1 | |c 2019transfer abstract | |
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| 520 | |a The aim of this study was to study the effect of Lactobacillus plantarum NJAU-01 selected from the Jinhua ham as starter cultures on the quality of dry-cured fermented sausage. The physicochemical indexes including pH and water activity (Aw), color, texture and sensory properties of dry-cured fermented sausages with different concentrations of L. plantarum NJAU-01 (105 CFU/g, 107 CFU/g and 109 CFU/g) were evaluated during the ripening process. The pH of sausages in LP2 (107 CFU/g) and LP3 (109 CFU/g) groups significantly decreased to lower than 5.0 during ripening. The Aw of all group of sausages dropped to below 0.90 from the third week to the end of ripening. In addition, the color of dry-cured fermented sausages of all groups was significantly affected by ripening time (P < 0.05). The redness in LP1 group (105 CFU/g) was significantly higher than those in the control group at 14 and 21 days of fermentation. Hardness of treatments with starter culture continued to increase during the sausage ripening. Moreover, sensory evaluation revealed that there was no significant difference among treatments (P > 0.05). The results show that L. plantarum NJAU-01 has potential to be a starter culture for the production of dry-cured fermented sausages. | ||
| 520 | |a The aim of this study was to study the effect of Lactobacillus plantarum NJAU-01 selected from the Jinhua ham as starter cultures on the quality of dry-cured fermented sausage. The physicochemical indexes including pH and water activity (Aw), color, texture and sensory properties of dry-cured fermented sausages with different concentrations of L. plantarum NJAU-01 (105 CFU/g, 107 CFU/g and 109 CFU/g) were evaluated during the ripening process. The pH of sausages in LP2 (107 CFU/g) and LP3 (109 CFU/g) groups significantly decreased to lower than 5.0 during ripening. The Aw of all group of sausages dropped to below 0.90 from the third week to the end of ripening. In addition, the color of dry-cured fermented sausages of all groups was significantly affected by ripening time (P < 0.05). The redness in LP1 group (105 CFU/g) was significantly higher than those in the control group at 14 and 21 days of fermentation. Hardness of treatments with starter culture continued to increase during the sausage ripening. Moreover, sensory evaluation revealed that there was no significant difference among treatments (P > 0.05). The results show that L. plantarum NJAU-01 has potential to be a starter culture for the production of dry-cured fermented sausages. | ||
| 650 | 7 | |a Starter culture |2 Elsevier | |
| 650 | 7 | |a Dry-cured fermented sausages |2 Elsevier | |
| 650 | 7 | |a Quality change |2 Elsevier | |
| 650 | 7 | |a Jinhua ham |2 Elsevier | |
| 650 | 7 | |a <ce:italic>Lactobacillus plantarum</ce:italic> NJAU-01 |2 Elsevier | |
| 700 | 1 | |a Pei, Huijie |4 oth | |
| 700 | 1 | |a Liu, Rui |4 oth | |
| 700 | 1 | |a Chen, Lei |4 oth | |
| 700 | 1 | |a Gao, Xueqin |4 oth | |
| 700 | 1 | |a Gu, Yubin |4 oth | |
| 700 | 1 | |a Hou, Qin |4 oth | |
| 700 | 1 | |a Yin, Yongqi |4 oth | |
| 700 | 1 | |a Yu, Hai |4 oth | |
| 700 | 1 | |a Wu, Mangang |4 oth | |
| 700 | 1 | |a Zhang, Wangang |4 oth | |
| 700 | 1 | |a Zhou, Guanghong |4 oth | |
| 773 | 0 | 8 | |i Enthalten in |n Elsevier |a Ziyaee, Maryam ELSEVIER |t Assessment of urban identity through a matrix of cultural landscapes |d 2017 |d an official journal of the Swiss Society of Food Science and Technology (SGLWT/SOSSTA) and the International Union of Food Science and Technology (IUFoST) |g Amsterdam [u.a.] |w (DE-627)ELV004078675 |
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10.1016/j.lwt.2018.11.081 doi GBV00000000000471.pica (DE-627)ELV045311447 (ELSEVIER)S0023-6438(18)31042-9 DE-627 ger DE-627 rakwb eng 690 VZ 74.12 bkl 74.72 bkl Ge, Qingfeng verfasserin aut Effects of <ce:italic>Lactobacillus plantarum</ce:italic> NJAU-01 from Jinhua ham on the quality of dry-cured fermented sausage 2019transfer abstract 6 nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier The aim of this study was to study the effect of Lactobacillus plantarum NJAU-01 selected from the Jinhua ham as starter cultures on the quality of dry-cured fermented sausage. The physicochemical indexes including pH and water activity (Aw), color, texture and sensory properties of dry-cured fermented sausages with different concentrations of L. plantarum NJAU-01 (105 CFU/g, 107 CFU/g and 109 CFU/g) were evaluated during the ripening process. The pH of sausages in LP2 (107 CFU/g) and LP3 (109 CFU/g) groups significantly decreased to lower than 5.0 during ripening. The Aw of all group of sausages dropped to below 0.90 from the third week to the end of ripening. In addition, the color of dry-cured fermented sausages of all groups was significantly affected by ripening time (P < 0.05). The redness in LP1 group (105 CFU/g) was significantly higher than those in the control group at 14 and 21 days of fermentation. Hardness of treatments with starter culture continued to increase during the sausage ripening. Moreover, sensory evaluation revealed that there was no significant difference among treatments (P > 0.05). The results show that L. plantarum NJAU-01 has potential to be a starter culture for the production of dry-cured fermented sausages. The aim of this study was to study the effect of Lactobacillus plantarum NJAU-01 selected from the Jinhua ham as starter cultures on the quality of dry-cured fermented sausage. The physicochemical indexes including pH and water activity (Aw), color, texture and sensory properties of dry-cured fermented sausages with different concentrations of L. plantarum NJAU-01 (105 CFU/g, 107 CFU/g and 109 CFU/g) were evaluated during the ripening process. The pH of sausages in LP2 (107 CFU/g) and LP3 (109 CFU/g) groups significantly decreased to lower than 5.0 during ripening. The Aw of all group of sausages dropped to below 0.90 from the third week to the end of ripening. In addition, the color of dry-cured fermented sausages of all groups was significantly affected by ripening time (P < 0.05). The redness in LP1 group (105 CFU/g) was significantly higher than those in the control group at 14 and 21 days of fermentation. Hardness of treatments with starter culture continued to increase during the sausage ripening. Moreover, sensory evaluation revealed that there was no significant difference among treatments (P > 0.05). The results show that L. plantarum NJAU-01 has potential to be a starter culture for the production of dry-cured fermented sausages. Starter culture Elsevier Dry-cured fermented sausages Elsevier Quality change Elsevier Jinhua ham Elsevier <ce:italic>Lactobacillus plantarum</ce:italic> NJAU-01 Elsevier Pei, Huijie oth Liu, Rui oth Chen, Lei oth Gao, Xueqin oth Gu, Yubin oth Hou, Qin oth Yin, Yongqi oth Yu, Hai oth Wu, Mangang oth Zhang, Wangang oth Zhou, Guanghong oth Enthalten in Elsevier Ziyaee, Maryam ELSEVIER Assessment of urban identity through a matrix of cultural landscapes 2017 an official journal of the Swiss Society of Food Science and Technology (SGLWT/SOSSTA) and the International Union of Food Science and Technology (IUFoST) Amsterdam [u.a.] (DE-627)ELV004078675 volume:101 year:2019 pages:513-518 extent:6 https://doi.org/10.1016/j.lwt.2018.11.081 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U SSG-OPC-GGO 74.12 Stadtgeographie Siedlungsgeographie VZ 74.72 Stadtplanung kommunale Planung VZ AR 101 2019 513-518 6 |
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10.1016/j.lwt.2018.11.081 doi GBV00000000000471.pica (DE-627)ELV045311447 (ELSEVIER)S0023-6438(18)31042-9 DE-627 ger DE-627 rakwb eng 690 VZ 74.12 bkl 74.72 bkl Ge, Qingfeng verfasserin aut Effects of <ce:italic>Lactobacillus plantarum</ce:italic> NJAU-01 from Jinhua ham on the quality of dry-cured fermented sausage 2019transfer abstract 6 nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier The aim of this study was to study the effect of Lactobacillus plantarum NJAU-01 selected from the Jinhua ham as starter cultures on the quality of dry-cured fermented sausage. The physicochemical indexes including pH and water activity (Aw), color, texture and sensory properties of dry-cured fermented sausages with different concentrations of L. plantarum NJAU-01 (105 CFU/g, 107 CFU/g and 109 CFU/g) were evaluated during the ripening process. The pH of sausages in LP2 (107 CFU/g) and LP3 (109 CFU/g) groups significantly decreased to lower than 5.0 during ripening. The Aw of all group of sausages dropped to below 0.90 from the third week to the end of ripening. In addition, the color of dry-cured fermented sausages of all groups was significantly affected by ripening time (P < 0.05). The redness in LP1 group (105 CFU/g) was significantly higher than those in the control group at 14 and 21 days of fermentation. Hardness of treatments with starter culture continued to increase during the sausage ripening. Moreover, sensory evaluation revealed that there was no significant difference among treatments (P > 0.05). The results show that L. plantarum NJAU-01 has potential to be a starter culture for the production of dry-cured fermented sausages. The aim of this study was to study the effect of Lactobacillus plantarum NJAU-01 selected from the Jinhua ham as starter cultures on the quality of dry-cured fermented sausage. The physicochemical indexes including pH and water activity (Aw), color, texture and sensory properties of dry-cured fermented sausages with different concentrations of L. plantarum NJAU-01 (105 CFU/g, 107 CFU/g and 109 CFU/g) were evaluated during the ripening process. The pH of sausages in LP2 (107 CFU/g) and LP3 (109 CFU/g) groups significantly decreased to lower than 5.0 during ripening. The Aw of all group of sausages dropped to below 0.90 from the third week to the end of ripening. In addition, the color of dry-cured fermented sausages of all groups was significantly affected by ripening time (P < 0.05). The redness in LP1 group (105 CFU/g) was significantly higher than those in the control group at 14 and 21 days of fermentation. Hardness of treatments with starter culture continued to increase during the sausage ripening. Moreover, sensory evaluation revealed that there was no significant difference among treatments (P > 0.05). The results show that L. plantarum NJAU-01 has potential to be a starter culture for the production of dry-cured fermented sausages. Starter culture Elsevier Dry-cured fermented sausages Elsevier Quality change Elsevier Jinhua ham Elsevier <ce:italic>Lactobacillus plantarum</ce:italic> NJAU-01 Elsevier Pei, Huijie oth Liu, Rui oth Chen, Lei oth Gao, Xueqin oth Gu, Yubin oth Hou, Qin oth Yin, Yongqi oth Yu, Hai oth Wu, Mangang oth Zhang, Wangang oth Zhou, Guanghong oth Enthalten in Elsevier Ziyaee, Maryam ELSEVIER Assessment of urban identity through a matrix of cultural landscapes 2017 an official journal of the Swiss Society of Food Science and Technology (SGLWT/SOSSTA) and the International Union of Food Science and Technology (IUFoST) Amsterdam [u.a.] (DE-627)ELV004078675 volume:101 year:2019 pages:513-518 extent:6 https://doi.org/10.1016/j.lwt.2018.11.081 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U SSG-OPC-GGO 74.12 Stadtgeographie Siedlungsgeographie VZ 74.72 Stadtplanung kommunale Planung VZ AR 101 2019 513-518 6 |
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10.1016/j.lwt.2018.11.081 doi GBV00000000000471.pica (DE-627)ELV045311447 (ELSEVIER)S0023-6438(18)31042-9 DE-627 ger DE-627 rakwb eng 690 VZ 74.12 bkl 74.72 bkl Ge, Qingfeng verfasserin aut Effects of <ce:italic>Lactobacillus plantarum</ce:italic> NJAU-01 from Jinhua ham on the quality of dry-cured fermented sausage 2019transfer abstract 6 nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier The aim of this study was to study the effect of Lactobacillus plantarum NJAU-01 selected from the Jinhua ham as starter cultures on the quality of dry-cured fermented sausage. The physicochemical indexes including pH and water activity (Aw), color, texture and sensory properties of dry-cured fermented sausages with different concentrations of L. plantarum NJAU-01 (105 CFU/g, 107 CFU/g and 109 CFU/g) were evaluated during the ripening process. The pH of sausages in LP2 (107 CFU/g) and LP3 (109 CFU/g) groups significantly decreased to lower than 5.0 during ripening. The Aw of all group of sausages dropped to below 0.90 from the third week to the end of ripening. In addition, the color of dry-cured fermented sausages of all groups was significantly affected by ripening time (P < 0.05). The redness in LP1 group (105 CFU/g) was significantly higher than those in the control group at 14 and 21 days of fermentation. Hardness of treatments with starter culture continued to increase during the sausage ripening. Moreover, sensory evaluation revealed that there was no significant difference among treatments (P > 0.05). The results show that L. plantarum NJAU-01 has potential to be a starter culture for the production of dry-cured fermented sausages. The aim of this study was to study the effect of Lactobacillus plantarum NJAU-01 selected from the Jinhua ham as starter cultures on the quality of dry-cured fermented sausage. The physicochemical indexes including pH and water activity (Aw), color, texture and sensory properties of dry-cured fermented sausages with different concentrations of L. plantarum NJAU-01 (105 CFU/g, 107 CFU/g and 109 CFU/g) were evaluated during the ripening process. The pH of sausages in LP2 (107 CFU/g) and LP3 (109 CFU/g) groups significantly decreased to lower than 5.0 during ripening. The Aw of all group of sausages dropped to below 0.90 from the third week to the end of ripening. In addition, the color of dry-cured fermented sausages of all groups was significantly affected by ripening time (P < 0.05). The redness in LP1 group (105 CFU/g) was significantly higher than those in the control group at 14 and 21 days of fermentation. Hardness of treatments with starter culture continued to increase during the sausage ripening. Moreover, sensory evaluation revealed that there was no significant difference among treatments (P > 0.05). The results show that L. plantarum NJAU-01 has potential to be a starter culture for the production of dry-cured fermented sausages. Starter culture Elsevier Dry-cured fermented sausages Elsevier Quality change Elsevier Jinhua ham Elsevier <ce:italic>Lactobacillus plantarum</ce:italic> NJAU-01 Elsevier Pei, Huijie oth Liu, Rui oth Chen, Lei oth Gao, Xueqin oth Gu, Yubin oth Hou, Qin oth Yin, Yongqi oth Yu, Hai oth Wu, Mangang oth Zhang, Wangang oth Zhou, Guanghong oth Enthalten in Elsevier Ziyaee, Maryam ELSEVIER Assessment of urban identity through a matrix of cultural landscapes 2017 an official journal of the Swiss Society of Food Science and Technology (SGLWT/SOSSTA) and the International Union of Food Science and Technology (IUFoST) Amsterdam [u.a.] (DE-627)ELV004078675 volume:101 year:2019 pages:513-518 extent:6 https://doi.org/10.1016/j.lwt.2018.11.081 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U SSG-OPC-GGO 74.12 Stadtgeographie Siedlungsgeographie VZ 74.72 Stadtplanung kommunale Planung VZ AR 101 2019 513-518 6 |
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10.1016/j.lwt.2018.11.081 doi GBV00000000000471.pica (DE-627)ELV045311447 (ELSEVIER)S0023-6438(18)31042-9 DE-627 ger DE-627 rakwb eng 690 VZ 74.12 bkl 74.72 bkl Ge, Qingfeng verfasserin aut Effects of <ce:italic>Lactobacillus plantarum</ce:italic> NJAU-01 from Jinhua ham on the quality of dry-cured fermented sausage 2019transfer abstract 6 nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier The aim of this study was to study the effect of Lactobacillus plantarum NJAU-01 selected from the Jinhua ham as starter cultures on the quality of dry-cured fermented sausage. The physicochemical indexes including pH and water activity (Aw), color, texture and sensory properties of dry-cured fermented sausages with different concentrations of L. plantarum NJAU-01 (105 CFU/g, 107 CFU/g and 109 CFU/g) were evaluated during the ripening process. The pH of sausages in LP2 (107 CFU/g) and LP3 (109 CFU/g) groups significantly decreased to lower than 5.0 during ripening. The Aw of all group of sausages dropped to below 0.90 from the third week to the end of ripening. In addition, the color of dry-cured fermented sausages of all groups was significantly affected by ripening time (P < 0.05). The redness in LP1 group (105 CFU/g) was significantly higher than those in the control group at 14 and 21 days of fermentation. Hardness of treatments with starter culture continued to increase during the sausage ripening. Moreover, sensory evaluation revealed that there was no significant difference among treatments (P > 0.05). The results show that L. plantarum NJAU-01 has potential to be a starter culture for the production of dry-cured fermented sausages. The aim of this study was to study the effect of Lactobacillus plantarum NJAU-01 selected from the Jinhua ham as starter cultures on the quality of dry-cured fermented sausage. The physicochemical indexes including pH and water activity (Aw), color, texture and sensory properties of dry-cured fermented sausages with different concentrations of L. plantarum NJAU-01 (105 CFU/g, 107 CFU/g and 109 CFU/g) were evaluated during the ripening process. The pH of sausages in LP2 (107 CFU/g) and LP3 (109 CFU/g) groups significantly decreased to lower than 5.0 during ripening. The Aw of all group of sausages dropped to below 0.90 from the third week to the end of ripening. In addition, the color of dry-cured fermented sausages of all groups was significantly affected by ripening time (P < 0.05). The redness in LP1 group (105 CFU/g) was significantly higher than those in the control group at 14 and 21 days of fermentation. Hardness of treatments with starter culture continued to increase during the sausage ripening. Moreover, sensory evaluation revealed that there was no significant difference among treatments (P > 0.05). The results show that L. plantarum NJAU-01 has potential to be a starter culture for the production of dry-cured fermented sausages. Starter culture Elsevier Dry-cured fermented sausages Elsevier Quality change Elsevier Jinhua ham Elsevier <ce:italic>Lactobacillus plantarum</ce:italic> NJAU-01 Elsevier Pei, Huijie oth Liu, Rui oth Chen, Lei oth Gao, Xueqin oth Gu, Yubin oth Hou, Qin oth Yin, Yongqi oth Yu, Hai oth Wu, Mangang oth Zhang, Wangang oth Zhou, Guanghong oth Enthalten in Elsevier Ziyaee, Maryam ELSEVIER Assessment of urban identity through a matrix of cultural landscapes 2017 an official journal of the Swiss Society of Food Science and Technology (SGLWT/SOSSTA) and the International Union of Food Science and Technology (IUFoST) Amsterdam [u.a.] (DE-627)ELV004078675 volume:101 year:2019 pages:513-518 extent:6 https://doi.org/10.1016/j.lwt.2018.11.081 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U SSG-OPC-GGO 74.12 Stadtgeographie Siedlungsgeographie VZ 74.72 Stadtplanung kommunale Planung VZ AR 101 2019 513-518 6 |
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10.1016/j.lwt.2018.11.081 doi GBV00000000000471.pica (DE-627)ELV045311447 (ELSEVIER)S0023-6438(18)31042-9 DE-627 ger DE-627 rakwb eng 690 VZ 74.12 bkl 74.72 bkl Ge, Qingfeng verfasserin aut Effects of <ce:italic>Lactobacillus plantarum</ce:italic> NJAU-01 from Jinhua ham on the quality of dry-cured fermented sausage 2019transfer abstract 6 nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier The aim of this study was to study the effect of Lactobacillus plantarum NJAU-01 selected from the Jinhua ham as starter cultures on the quality of dry-cured fermented sausage. The physicochemical indexes including pH and water activity (Aw), color, texture and sensory properties of dry-cured fermented sausages with different concentrations of L. plantarum NJAU-01 (105 CFU/g, 107 CFU/g and 109 CFU/g) were evaluated during the ripening process. The pH of sausages in LP2 (107 CFU/g) and LP3 (109 CFU/g) groups significantly decreased to lower than 5.0 during ripening. The Aw of all group of sausages dropped to below 0.90 from the third week to the end of ripening. In addition, the color of dry-cured fermented sausages of all groups was significantly affected by ripening time (P < 0.05). The redness in LP1 group (105 CFU/g) was significantly higher than those in the control group at 14 and 21 days of fermentation. Hardness of treatments with starter culture continued to increase during the sausage ripening. Moreover, sensory evaluation revealed that there was no significant difference among treatments (P > 0.05). The results show that L. plantarum NJAU-01 has potential to be a starter culture for the production of dry-cured fermented sausages. The aim of this study was to study the effect of Lactobacillus plantarum NJAU-01 selected from the Jinhua ham as starter cultures on the quality of dry-cured fermented sausage. The physicochemical indexes including pH and water activity (Aw), color, texture and sensory properties of dry-cured fermented sausages with different concentrations of L. plantarum NJAU-01 (105 CFU/g, 107 CFU/g and 109 CFU/g) were evaluated during the ripening process. The pH of sausages in LP2 (107 CFU/g) and LP3 (109 CFU/g) groups significantly decreased to lower than 5.0 during ripening. The Aw of all group of sausages dropped to below 0.90 from the third week to the end of ripening. In addition, the color of dry-cured fermented sausages of all groups was significantly affected by ripening time (P < 0.05). The redness in LP1 group (105 CFU/g) was significantly higher than those in the control group at 14 and 21 days of fermentation. Hardness of treatments with starter culture continued to increase during the sausage ripening. Moreover, sensory evaluation revealed that there was no significant difference among treatments (P > 0.05). The results show that L. plantarum NJAU-01 has potential to be a starter culture for the production of dry-cured fermented sausages. Starter culture Elsevier Dry-cured fermented sausages Elsevier Quality change Elsevier Jinhua ham Elsevier <ce:italic>Lactobacillus plantarum</ce:italic> NJAU-01 Elsevier Pei, Huijie oth Liu, Rui oth Chen, Lei oth Gao, Xueqin oth Gu, Yubin oth Hou, Qin oth Yin, Yongqi oth Yu, Hai oth Wu, Mangang oth Zhang, Wangang oth Zhou, Guanghong oth Enthalten in Elsevier Ziyaee, Maryam ELSEVIER Assessment of urban identity through a matrix of cultural landscapes 2017 an official journal of the Swiss Society of Food Science and Technology (SGLWT/SOSSTA) and the International Union of Food Science and Technology (IUFoST) Amsterdam [u.a.] (DE-627)ELV004078675 volume:101 year:2019 pages:513-518 extent:6 https://doi.org/10.1016/j.lwt.2018.11.081 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U SSG-OPC-GGO 74.12 Stadtgeographie Siedlungsgeographie VZ 74.72 Stadtplanung kommunale Planung VZ AR 101 2019 513-518 6 |
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effects of <ce:italic>lactobacillus plantarum</ce:italic> njau-01 from jinhua ham on the quality of dry-cured fermented sausage |
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Effects of <ce:italic>Lactobacillus plantarum</ce:italic> NJAU-01 from Jinhua ham on the quality of dry-cured fermented sausage |
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The aim of this study was to study the effect of Lactobacillus plantarum NJAU-01 selected from the Jinhua ham as starter cultures on the quality of dry-cured fermented sausage. The physicochemical indexes including pH and water activity (Aw), color, texture and sensory properties of dry-cured fermented sausages with different concentrations of L. plantarum NJAU-01 (105 CFU/g, 107 CFU/g and 109 CFU/g) were evaluated during the ripening process. The pH of sausages in LP2 (107 CFU/g) and LP3 (109 CFU/g) groups significantly decreased to lower than 5.0 during ripening. The Aw of all group of sausages dropped to below 0.90 from the third week to the end of ripening. In addition, the color of dry-cured fermented sausages of all groups was significantly affected by ripening time (P < 0.05). The redness in LP1 group (105 CFU/g) was significantly higher than those in the control group at 14 and 21 days of fermentation. Hardness of treatments with starter culture continued to increase during the sausage ripening. Moreover, sensory evaluation revealed that there was no significant difference among treatments (P > 0.05). The results show that L. plantarum NJAU-01 has potential to be a starter culture for the production of dry-cured fermented sausages. |
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The aim of this study was to study the effect of Lactobacillus plantarum NJAU-01 selected from the Jinhua ham as starter cultures on the quality of dry-cured fermented sausage. The physicochemical indexes including pH and water activity (Aw), color, texture and sensory properties of dry-cured fermented sausages with different concentrations of L. plantarum NJAU-01 (105 CFU/g, 107 CFU/g and 109 CFU/g) were evaluated during the ripening process. The pH of sausages in LP2 (107 CFU/g) and LP3 (109 CFU/g) groups significantly decreased to lower than 5.0 during ripening. The Aw of all group of sausages dropped to below 0.90 from the third week to the end of ripening. In addition, the color of dry-cured fermented sausages of all groups was significantly affected by ripening time (P < 0.05). The redness in LP1 group (105 CFU/g) was significantly higher than those in the control group at 14 and 21 days of fermentation. Hardness of treatments with starter culture continued to increase during the sausage ripening. Moreover, sensory evaluation revealed that there was no significant difference among treatments (P > 0.05). The results show that L. plantarum NJAU-01 has potential to be a starter culture for the production of dry-cured fermented sausages. |
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The aim of this study was to study the effect of Lactobacillus plantarum NJAU-01 selected from the Jinhua ham as starter cultures on the quality of dry-cured fermented sausage. The physicochemical indexes including pH and water activity (Aw), color, texture and sensory properties of dry-cured fermented sausages with different concentrations of L. plantarum NJAU-01 (105 CFU/g, 107 CFU/g and 109 CFU/g) were evaluated during the ripening process. The pH of sausages in LP2 (107 CFU/g) and LP3 (109 CFU/g) groups significantly decreased to lower than 5.0 during ripening. The Aw of all group of sausages dropped to below 0.90 from the third week to the end of ripening. In addition, the color of dry-cured fermented sausages of all groups was significantly affected by ripening time (P < 0.05). The redness in LP1 group (105 CFU/g) was significantly higher than those in the control group at 14 and 21 days of fermentation. Hardness of treatments with starter culture continued to increase during the sausage ripening. Moreover, sensory evaluation revealed that there was no significant difference among treatments (P > 0.05). The results show that L. plantarum NJAU-01 has potential to be a starter culture for the production of dry-cured fermented sausages. |
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The results show that L. plantarum NJAU-01 has potential to be a starter culture for the production of dry-cured fermented sausages.</subfield></datafield><datafield tag="520" ind1=" " ind2=" "><subfield code="a">The aim of this study was to study the effect of Lactobacillus plantarum NJAU-01 selected from the Jinhua ham as starter cultures on the quality of dry-cured fermented sausage. The physicochemical indexes including pH and water activity (Aw), color, texture and sensory properties of dry-cured fermented sausages with different concentrations of L. plantarum NJAU-01 (105 CFU/g, 107 CFU/g and 109 CFU/g) were evaluated during the ripening process. The pH of sausages in LP2 (107 CFU/g) and LP3 (109 CFU/g) groups significantly decreased to lower than 5.0 during ripening. The Aw of all group of sausages dropped to below 0.90 from the third week to the end of ripening. In addition, the color of dry-cured fermented sausages of all groups was significantly affected by ripening time (P < 0.05). The redness in LP1 group (105 CFU/g) was significantly higher than those in the control group at 14 and 21 days of fermentation. Hardness of treatments with starter culture continued to increase during the sausage ripening. Moreover, sensory evaluation revealed that there was no significant difference among treatments (P > 0.05). The results show that L. plantarum NJAU-01 has potential to be a starter culture for the production of dry-cured fermented sausages.</subfield></datafield><datafield tag="650" ind1=" " ind2="7"><subfield code="a">Starter culture</subfield><subfield code="2">Elsevier</subfield></datafield><datafield tag="650" ind1=" " ind2="7"><subfield code="a">Dry-cured fermented sausages</subfield><subfield code="2">Elsevier</subfield></datafield><datafield tag="650" ind1=" " ind2="7"><subfield code="a">Quality change</subfield><subfield code="2">Elsevier</subfield></datafield><datafield tag="650" ind1=" " ind2="7"><subfield code="a">Jinhua ham</subfield><subfield code="2">Elsevier</subfield></datafield><datafield tag="650" ind1=" " ind2="7"><subfield code="a"><ce:italic>Lactobacillus plantarum</ce:italic> NJAU-01</subfield><subfield code="2">Elsevier</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Pei, Huijie</subfield><subfield code="4">oth</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Liu, Rui</subfield><subfield code="4">oth</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Chen, Lei</subfield><subfield code="4">oth</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Gao, Xueqin</subfield><subfield code="4">oth</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Gu, Yubin</subfield><subfield code="4">oth</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Hou, Qin</subfield><subfield code="4">oth</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Yin, Yongqi</subfield><subfield code="4">oth</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Yu, Hai</subfield><subfield code="4">oth</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Wu, Mangang</subfield><subfield code="4">oth</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Zhang, Wangang</subfield><subfield code="4">oth</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Zhou, Guanghong</subfield><subfield code="4">oth</subfield></datafield><datafield tag="773" ind1="0" ind2="8"><subfield code="i">Enthalten in</subfield><subfield code="n">Elsevier</subfield><subfield code="a">Ziyaee, Maryam ELSEVIER</subfield><subfield code="t">Assessment of urban identity through a matrix of cultural landscapes</subfield><subfield code="d">2017</subfield><subfield code="d">an official journal of the Swiss Society of Food Science and Technology (SGLWT/SOSSTA) and the International Union of Food Science and Technology (IUFoST)</subfield><subfield code="g">Amsterdam [u.a.]</subfield><subfield code="w">(DE-627)ELV004078675</subfield></datafield><datafield tag="773" ind1="1" ind2="8"><subfield code="g">volume:101</subfield><subfield code="g">year:2019</subfield><subfield code="g">pages:513-518</subfield><subfield code="g">extent:6</subfield></datafield><datafield tag="856" ind1="4" ind2="0"><subfield code="u">https://doi.org/10.1016/j.lwt.2018.11.081</subfield><subfield code="3">Volltext</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_USEFLAG_U</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ELV</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">SYSFLAG_U</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">SSG-OPC-GGO</subfield></datafield><datafield tag="936" ind1="b" ind2="k"><subfield code="a">74.12</subfield><subfield code="j">Stadtgeographie</subfield><subfield code="j">Siedlungsgeographie</subfield><subfield code="q">VZ</subfield></datafield><datafield tag="936" ind1="b" ind2="k"><subfield code="a">74.72</subfield><subfield code="j">Stadtplanung</subfield><subfield code="j">kommunale Planung</subfield><subfield code="q">VZ</subfield></datafield><datafield tag="951" ind1=" " ind2=" "><subfield code="a">AR</subfield></datafield><datafield tag="952" ind1=" " ind2=" "><subfield code="d">101</subfield><subfield code="j">2019</subfield><subfield code="h">513-518</subfield><subfield code="g">6</subfield></datafield></record></collection>
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