Novel combinations of chitosan, carnocin and sulphite for the preservation of chilled pork sausages

The aim of this study was to develop novel preservation systems for fresh pork sausages based on combinations of chitosan (polymeric β-1,4-N-acetylglucosamine) carnocin (a bacteriocin produced by Carnobacterium piscicola) and low concentrations of sulphite. Two pilot-scale trials showed that 0.6% ch...

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Veröffentlicht in:	Meat science 2002-10, Vol.62 (2), p.165-177
Hauptverfasser:	Roller, S., Sagoo, S., Board, R., O’Mahony, T., Caplice, E., Fitzgerald, G., Fogden, M., Owen, M., Fletcher, H.
Format:	Artikel
Sprache:	eng
Schlagworte:	Bacteriocin Biological and medical sciences Carnocin Chitosan Food industries Fundamental and applied biological sciences. Psychology Meat and meat product industries Meat spoilage Pork sausages Preservation Sulphite
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