Sodium chloride is a traditional food additive that contributes to microbial stability, has a positive effect on the structure of meat products and is responsible for their salty taste. A number of negative effects on human health are, however, linked to excessive intake of sodium, for which reason various possibilities for reducing its intake are … [Read more…]
The aim was to monitor the course of chemical changes (total volatile basic nitrogen, trimethylamine, free fatty acids, peroxide value, malondialdehyde content) in fresh chilled and deep-frozen muscle tissue of 4 commercially important marine fish (Sparus aurata, Dicentrarchus labrax, Scomber scombrus, Salmo salar). The results of our own laboratory tests are included. Download full article … [Read more…]
The aim of this work was to analyze the microbiological quality of cooked meat products (ham salami and Spiš sausages) over their storage period. The analyses were focused on the determination of total viable counts of microorganisms, Enterobacteriaceae and coliforms. The results showed that the maximum growth of microorganisms occurred on storage day 21 (ham … [Read more…]