Effect of cranberry pomace on the physicochemical properties and inactivation of Salmonella during the manufacture of dry fermented sausages

Effect of cranberry pomace on the physicochemical properties and inactivation of Salmonella during the manufacture of dry fermented sausages

The effect of cranberry pomace (CP) incorporation on S. enterica serovars inactivation, starter culture population, and physicochemical properties of sausages during the manufacture of dry fermented sausages (DFS) was studied. Sausages containing a five-strain cocktail of S. enterica serovars at 7-l...

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Bibliographic Details
Main Authors: Alex Tsun Yin Lau, Laura Arvaj, Philip Strange, Madison Goodwin, Shai Barbut, S. Balamurugan
Format: Article
Language:English
Published: Elsevier 2021-01-01
Series:Current Research in Food Science
Subjects:
Cranberry pomace
Dry fermented sausages
Natural antimicrobial
Physicochemical parameters
Starter culture
Salmonella enterica serovars
Online Access:http://www.sciencedirect.com/science/article/pii/S2665927121000642

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http://www.sciencedirect.com/science/article/pii/S2665927121000642

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