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Riferimenti bibliografici

RIFERIMENTI BIBLIOGRAFICI riferimenti biblio

 

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Aquilani, C., Sirtori, F., Flores, M., Bozzi, R., Lebret, B., Pugliese, C., 2018. Effect of natural antioxidants from grape seed and chestnut in combination with hydroxytyrosol, as sodium nitrite substitutes in Cinta Senese dry-fermented sausages. Meat Sci. 145, 389–398. https://doi.org/10.1016/j.meatsci.2018.07.019

Cardinali, F., Milanović, V., Osimani, A., Aquilanti, L., Taccari, M., Garofalo, C., Polverigiani, S., Clementi, F., Franciosi, E., Tuohy, K., Mercuri, M.L., Altissimi, M.S., Haouet, M.N., 2018. Microbial dynamics of model Fabriano-like fermented sausages as affected by starter cultures, nitrates and nitrites. Int. J. Food Microbiol. 278, 61–72. https://doi.org/10.1016/j.ijfoodmicro.2018.04.032

Christieans, S., Picgirard, L., Parafita, E., Lebert, A., Gregori, T., 2018. Impact of reducing nitrate/nitrite levels on the behavior of Salmonella Typhimurium and Listeria monocytogenes in French dry fermented sausages. Meat Sci. 137, 160–167. https://doi.org/10.1016/j.meatsci.2017.11.028

Ghabraie, M., Vu, K.D., Tnani, S., Lacroix, M., 2016. Antibacterial effects of 16 formulations and irradiation against Clostridium sporogenes in a sausage model. Food Control 63, 21–27. https://doi.org/10.1016/j.foodcont.2015.11.019

Higuero, N., Moreno, I., Lavado, G., Vidal-Aragón, M.C., Cava, R., 2020. Reduction of nitrate and nitrite in Iberian dry cured loins and its effects during drying process. Meat Sci. 163, 108062. https://doi.org/10.1016/j.meatsci.2020.108062

Hospital, X.F., Hierro, E., Fernández, M., 2014. Effect of reducing nitrate and nitrite added to dry fermented sausages on the survival of Salmonella Typhimurium. Food Res. Int. 62, 410–415. https://doi.org/10.1016/j.foodres.2014.03.055

Hospital, X.F., Hierro, E., Fernández, M., 2012. Survival of Listeria innocua in dry fermented sausages and changes in the typical microbiota and volatile profile as affected by the concentration of nitrate and nitrite. Int. J. Food Microbiol. 153, 395–401. https://doi.org/10.1016/j.ijfoodmicro.2011.11.032

Hospital, X.F., Hierro, E., Stringer, S., Fernández, M., 2016. A study on the toxigenesis by Clostridium botulinum in nitrate and nitrite-reduced dry fermented sausages. Int. J. Food Microbiol. 218, 66–70. https://doi.org/10.1016/j.ijfoodmicro.2015.11.009

Oliveira, T.L.C.D., Soares, R. de A., Ramos, E.M., Cardoso, M. das G., Alves, E., Piccoli, R.H., 2011. Antimicrobial activity of Satureja montana L. essential oil against Clostridium perfringens type A inoculated in mortadella-type sausages formulated with different levels of sodium nitrite. Int. J. Food Microbiol. 144, 546–555. https://doi.org/10.1016/j.ijfoodmicro.2010.11.022

Patarata, L., Martins, S., Silva, J.A., Fraqueza, M.J., 2020. Red Wine and Garlic as a Possible Alternative to Minimize the Use of Nitrite for Controlling Clostridium Sporogenes and Salmonella in a Cured Sausage: Safety and Sensory Implications. Foods Basel Switz. 9. https://doi.org/10.3390/foods9020206

Stegeman, D., Hulstein, J., Verkleij, T.J., Stekelenburg, F.K., 2007. Reducing the amount of nitrites in the production of pasteurized organic meat products : experiments on industrial scale.