The spoilage of cooked hams obtained from Cook-in and Ship-in technology was investigated. The spoilage was due to the growth of Lactobacillus sakei and Leuconostoc mesenteroides, which grew during the production and the 4°-6°C storage period of cooked hams. The spoilage consisted in the production of cavities, due to CO2, greening and various molecules: hydrocarbons, aldehydes, ketones, carboxylic acids, alcohols, esters and sulphur compounds.

Alterazioni di prosciutti cotti prodotti con tecnologia Cook-in e Ship-in.

COMI, Giuseppe;VENDRAME, Marco;IACUMIN, Lucilla
2012

Abstract

The spoilage of cooked hams obtained from Cook-in and Ship-in technology was investigated. The spoilage was due to the growth of Lactobacillus sakei and Leuconostoc mesenteroides, which grew during the production and the 4°-6°C storage period of cooked hams. The spoilage consisted in the production of cavities, due to CO2, greening and various molecules: hydrocarbons, aldehydes, ketones, carboxylic acids, alcohols, esters and sulphur compounds.
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Utilizza questo identificativo per citare o creare un link a questo documento: http://hdl.handle.net/11390/869998
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