Effect of the use of curing salts and of a starter culture on the sensory and microbiological characteristics of homemade salamis
Homemade salamis may have their food safety guaranteed by means of the addition of curing salt and starter cultures, without loosing their traditional manufacturing recipes brought to Brazil by the Italian immigration in the early 20th century. In this work, the influence of curing salt and of a starter culture, composed of Lactobacillus and Staphylococcus, over the sensory and microbiological characteristics of Italian type salamis, containing 3% lactose and 0.5% saccharose, was evaluated. The starter culture and the curing salt inhibited the development of Staphylococcus aureus and of coliforms, and the salamis added with curing salt presented better color attributes.
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| Main Authors: | , |
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| Format: | Digital revista |
| Language: | English |
| Published: |
Instituto de Tecnologia do Paraná - Tecpar
2005
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| Online Access: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132005000400021 |
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