Please use this identifier to cite or link to this item: http://hdl.handle.net/11455/45056
DC FieldValueLanguage
dc.contributor.authorWan, T.C.en_US
dc.contributor.author林亮全zh_TW
dc.contributor.authorLin, L.C.en_US
dc.contributor.authorSakata, R.en_US
dc.date2007zh_TW
dc.date.accessioned2014-06-06T08:14:21Z-
dc.date.available2014-06-06T08:14:21Z-
dc.identifier.issn1344-3941zh_TW
dc.identifier.urihttp://hdl.handle.net/11455/45056-
dc.description.abstractThe effects of organic acids on the microbial quality of Taiwanese-style sausages were studied. Pork meat from a Taiwan retail market was decontaminated with various organic acids (citric, lactic and tartaric acid), then, the raw meat was used to make Taiwanese-style sausages and stored from 0 to 40 days at 4 degrees C. The total plate counts, lactic acid bacteria, Micrococcus, Listeria monocytogenes, Hunter-L and Hunter-a values were determined. The total plate counts of the control group were initially greater than those of the treated groups. Higher incidence rates of L. monocytogenes in the products were obtained from the control group, but were not detected in the treated groups during storage. Lactic acid bacteria counts following the lactic acid treatment were lower than those of the other groups. Micrococcus counts of the controls increased by 0.6-1.2 log(10) colony-forming unit (CFU)/g greater than those of treated groups throughout storage at 4 degrees C. The light color (L-value) of the control group gradually decreased during storage. Pork meat dipped in various organic acids was found to be suitable to extend the shelf-life and improve the microbiological quality of Taiwanese-style sausages.en_US
dc.language.isoen_USzh_TW
dc.relationAnimal Science Journalen_US
dc.relation.ispartofseriesAnimal Science Journal, Volume 78, Issue 4, Page(s) 407-412.en_US
dc.relation.urihttp://dx.doi.org/10.1111/j.1740-0929.2007.00454.xen_US
dc.subjectlactic acid bacteriaen_US
dc.subjectListeria monocytogenesen_US
dc.subjectMicrococcusen_US
dc.subjectorganicen_US
dc.subjectacidsen_US
dc.subjectTaiwanese-style sausageen_US
dc.subjectlactic-aciden_US
dc.subjectlisteria-monocytogenesen_US
dc.subjectdecontaminationen_US
dc.subjecttemperatureen_US
dc.subjectcarcassen_US
dc.subjectcontaminationen_US
dc.subjectsalmonellaen_US
dc.subjectfoodsen_US
dc.subjectbrothen_US
dc.subjectcolien_US
dc.titleEffect of organic acids on the microbial quality of Taiwanese-style sausagesen_US
dc.typeJournal Articlezh_TW
dc.identifier.doi10.1111/j.1740-0929.2007.00454.xzh_TW
item.languageiso639-1en_US-
item.cerifentitytypePublications-
item.grantfulltextnone-
item.openairetypeJournal Article-
item.fulltextno fulltext-
item.openairecristypehttp://purl.org/coar/resource_type/c_18cf-
Appears in Collections:動物科學系
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