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
Artículo
en Portugués
| 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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Índice:
LILACS (Américas)
Asunto principal:
Salmonella
/
Almidón
/
Manihot
/
Técnicas Microbiológicas
/
Industria para Empaquetado de Carne
País/Región como asunto:
America del Sur
/
Brasil
Idioma:
Portugués
Revista:
Hig. aliment
Asunto de la revista:
Ciencias Nutricionales
Año:
1993
Tipo del documento:
Artículo
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