Effect of different strategies of Lactobacillus plantarum incorporation in chorizo sausages

[Background]: Chorizo is a high-value Spanish-type dry fermented sausage, highly appreciated by consumers. In this kind of product, Lactobacillus plantarum plays an important role in the fermentation process and can also be considered as a probiotic. The impact of different strategies for incorporating probiotic L. plantarum into the physico-chemical, microbiological, and sensorial characteristics of chorizo sausages was studied. These strategies were: free cells (Cfc); alginate beads (Calg); water-in-oil emulsion (Cwo), and water-in-oil-in-water emulsion (Cwow). Proximate composition, weight loss, pH, aw , color, and microbiological behavior were evaluated during the ripening (20 days) of chorizo.

Bibliographic Details

Main Authors:	Pasqualin Cavalheiro, C., Ruiz-Capillas, C., Herrero, Ana M., Jiménez Colmenero, Francisco, Pintado, T., Ragagnin de Menezes, C., Fries, Leadir Lucy Martins
Other Authors:	Ministerio de Ciencia e Innovación (España)
Format:	artículo biblioteca
Language:	English
Published:	Society of Chemical Industry 2019
Subjects:	Double emulsion, Dry fermented sausage, Probiotic cultures, Extrusion,
Online Access:	http://hdl.handle.net/10261/203562 http://dx.doi.org/10.13039/501100006366 http://dx.doi.org/10.13039/100012818 http://dx.doi.org/10.13039/501100002322 http://dx.doi.org/10.13039/501100004837
Tags:	Add Tag No Tags, Be the first to tag this record!