Written Paper. Brenes Balbuena, M. Ver texto completo Link. Lookup at Google Scholar. According to the results using standard solutions or fermentative olive brines without previous lye treatment, no proportional systematic or constant systematic errors are detected and the percentaje of NaCl is evaluated by them with the same accuracy as by the reference. However, when the flame photometric or sodium ion-selective methods are used to determine this compound in Spanish olive brines, there is a deviation in comparison with the values obtained by the official one Volhard that is correlated with the combine acidity concentration of the solution.
|Published (Last):||17 December 2005|
|PDF File Size:||5.44 Mb|
|ePub File Size:||2.23 Mb|
|Price:||Free* [*Free Regsitration Required]|
Effect of the cold chain on the growth of acid-lactic bacteria, on the physical-chemical quality and on the alteration of vacuum packed sliced cooked ham. Buelvas Salgado, G. Infated packages, syneresis, color changes, surface silt and the appearing of milkiness, are common damages of vacuum packed sliced cooked hams VPSCH , quality defects that can cause rejection by the consumers. Evaluating the effect of the refrigerated storage conditions in neighborhood stores, minimarkets and supermarkets, on the physical-chemical and on the sensorial quality and on the visible sensorial decay of VPSCH, due to the acidlactic bacteria's ALB metabolism.
Materials and methods. To develop this research work 6 commercial brands of VPSCH were evaluated, taking into account two sampling times: 25 days after the expiration date ED and 15 days after the expiration date.
For the latter, the results are estimated for a total period of 45 days talking into account the date of manufacture of the product, evaluating the microbiological quality criteria NTC , , the accounts of ALB and the physical-chemical standards pH, acidity, a w , humidity, chlorides.
By the use of this criterion, the hams with the highest ALB accounts were physical chemically deteriorated due to acidification 25 days before their ED, despite having no visible sensorial changes. Curvatus, Leuconostocmemsenteroides, L. Carnosum, L. Criterio de muestreo. Recuento de microorganismos.
A cada uno de los tiempos se asignaron 18 muestras de JCLEV de marcas comerciales en condiciones similares. En el caso de los coliformes totales, Staphylo-coccus aureus, coagulasa positivo y E. En cuanto a las muestras de las marcas M4, M5, M6, las alteraciones sensoriales se presentaron con menor intensidad, lo cual, se puede deber al material de empacado de estas marcas Investigaciones recientes han mostrado a Lactobacillus sake y Leuconostocmes enteroidessub sp.
Notas sectoriales. Storage time and identification of lactic bacteria in vacuum packed ground beef meat. Diciembre de Use of antimicrobiansubstances produce by acid lactic bacterias on meat conservation. En: Rev. Marzo Lactic acid bacteria associated with vacuum-packaged cookedmeat product spoilage: population analysis by rDNA-based methods. Journal of Applied Microbiology.
OSSA, Juliana. Microbial of cooked porkhams associate of blown pack spoilage. Industria de carne. Universidad Nacional de Callao. Aislamiento de Leuconos-toc spp. En: Ciencia y Salud. Universidad Guanajuato.
Diciembre Elective and selective media for lactic acid bacteria, int. En: J Food Microbiological. Tesis Doctoral. Lactic acid bacteria associated with vacuum-packed cooked meat product spoilage: population analysis byr DNA-based methods.
En: Journal of Applied Microbiology. University of Valencia. Development of a predictive model for spoilage of cooked cured meat products and its validation under coonstant and dynamic temperatura storage conditions.
En: Journal of food science. Lactic acid bacteria associated with vacuum-packaged cooked-meat product spoilage: population analysis by rDNA-based methods. En: Acta universitaria. LIN, H. Effect of sodium nitrite concent and packaging conditions on color stability and rancidity development in sliced bologna. Microbial growth and its control in meat, poultry and fish.
Influence of cooking process and storage temperatura on physicochemical, microbiological and sensorial characteristic of slicedham. NTC Numerical taxonomy of psychrotrophic lactic acid bacteria from pre-packed meat and meat products. En: Antonie van Leeuwenhoek, Services on Demand Article. Spanish pdf Article in xml format Article references How to cite this article Automatic translation Send this article by e-mail.
Key words: cooked ham, vacuum packaging, acidlactic bacteria, deterioration. How to cite this article.
Construction and evaluation of chloride ion-selective electrodes. Francisco Galindo II. The constructed electrodes showed a fast potentiometric response to chloride in the concentration range from 0 -6 to 10 -2 mol. Keywords: chloride ion-selective PVC membrane, ion-selective electrode ISE , 2- 5- 4-nitrofenyl furyl -4,5-difenyl imidazole, chemical sensor.
Effect of the cold chain on the growth of acid-lactic bacteria, on the physical-chemical quality and on the alteration of vacuum packed sliced cooked ham. Buelvas Salgado, G. Infated packages, syneresis, color changes, surface silt and the appearing of milkiness, are common damages of vacuum packed sliced cooked hams VPSCH , quality defects that can cause rejection by the consumers. Evaluating the effect of the refrigerated storage conditions in neighborhood stores, minimarkets and supermarkets, on the physical-chemical and on the sensorial quality and on the visible sensorial decay of VPSCH, due to the acidlactic bacteria's ALB metabolism. Materials and methods.