Comparaçäo da qualidade microbiologica de salsichas produzidas com amido de mandioca, goma guar e goma xantana e as comumente encontradas no comercio varejista da cidade de Säo Jose do Rio Preto-SP / The microbiological studies of sausage produced with cassava starch,guar and xantana gumsand the commonlyused in the retail trade
Hig. aliment
;
7(27): 31-4, ago. 1993. tab
Article
in Portuguese
| LILACS
| ID: lil-139835
ABSTRACT
Three different types were made with 1 per cent of guar and xantana gums and 2 per cent of cassava starch. The gums were used in replacement of the cassava starch. The sausages hence made were submitted to microbiological analysis and compared with the sausages commonly found in the retail trade. The results proved that the sausages made by way of trial had the same standard pattern established by legislation. However, the samples taken from the retail trade showed a high level of contamination of mould and yeast. It was not found the presence of Salmonella nor of coliforms in the sausage made of guar gum, xanthan gum and cassava starch
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Index:
LILACS (Americas)
Main subject:
Salmonella
/
Starch
/
Manihot
/
Microbiological Techniques
/
Meat-Packing Industry
Country/Region as subject:
South America
/
Brazil
Language:
Portuguese
Journal:
Hig. aliment
Journal subject:
Nutritional Sciences
Year:
1993
Type:
Article
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