USO DE ULTRASSOM NA PRODUÇÃO DE SALAME TIPO ITALIANO

USO DE ULTRASSOM NA PRODUÇÃO DE SALAME TIPO ITALIANO

The aim of this study was to evaluate the effect of ultrasound application (US, bath 25 kHz, 500 W) on physical, chemical and microbiological properties of Italian-type fermented sausage during processing and storage. The US was used after mass stuffing in synthetic packaging during 0 min, 3 min, 6...

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Bibliographic Details
Main Author: Alves, Larissa de Lima
Other Authors: Cichoski, Alexandre José
Format: Others
Language:Portuguese
Published: Universidade Federal de Santa Maria 2016
Subjects:
Tecnologia emergente
Sonicação
Bactérias lácticas
Micrococcaceae
Embutido fermentado
Emerging technology
Sonication
Lactic bacteria
Fermented sausage
CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS
Online Access:http://repositorio.ufsm.br/handle/1/3413

Internet

http://repositorio.ufsm.br/handle/1/3413

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