getpdf

Microbiological and Sensory Aspects of Kojic Acid Added to Smoked Meat Products

B. Hozová, R. Uherová and D. Hudecová*


Department of Saccharides and Food Preservation,

*Department of Microbiology Biochemistry and Biology

Faculty of Chemical Technology of the Slovak Technical University, Bratislava, Slovakia


Article history:

Received January 31, 1994

Accepted April 21, 1994

Summary:

In this work, the additive effect of two different kojic acid mass fractions (100 and 500 ppm) on selected groups of microorganisms (total number, coliforms, lactic acid bacteria, aerobic sporeforming bacteria, yeasts and moulds) in the smoked meat product called »Bratislavska« sausage during its fermentation and storage (50 days) has been studied. The results have shown that the applied kojic acid mass fractions had no significant influence on the microorganisms investigated with regard to their contents in the control sample (except for the partial effect on moulds). 'The positive effect of this additive manifested itself by stabilizing the investigated meat product colour.

Search FTB


Follow us


 facebook 1 twitter bird_icon

 

QR Code


qrcode

We use cookies to improve our website and your experience when using it. Cookies used for the essential operation of the site have already been set. To find out more about the cookies we use and how to delete them, see our privacy policy.

I accept cookies from this site.

EU Cookie Directive Module Information