title: Salt-stressed fresh cut leek accelerates CO₂ and C₂H₄ production and enhances the development of quality characteristics of traditional Greek sausages during storage.
abstract: Fresh cut leek was mixed with salt for 0.5 (IM) and 5 (LM) min or remained untreated (control) and stored alone or mixed with minced meat and seasonings, cased and stored at 15 °C for 7 days. The fresh cut leek and sausage metabolics and sausage microbiological and physicochemical traits were measured during storage. Sausages with LM leek had significantly higher counts of lactic acid bacteria, faster rates of pH drop and dehydration and increased red color compared with the other treatments. Sausage to fresh cut leek peaks of CO₂ or C₂H₄ production was 5 or 2 fold higher in LM than the other treatments indicating that the sausage flora was the source of both. The use of salt-stressed fresh cut leek before manufacture of sausages enhances microbial activity as well as its stability and shortens the necessary storage time needed for the development of the quality characteristics of Greek traditional sausages.
authors: Aristotle University of Thessaloniki, Dept of Food Science & Technology, Lab of Food Processing and Engineering, 54 124-Thessaloniki, Greece.
authors: Eleftheria
authors: E
authors: Madentzidou
authors: Dimitrios
authors: D
authors: Gerasopoulos
authors: Anastasios
authors: A
authors: Siomos
authors: Ioannis
authors: I
authors: Bloukas
mesh_terms: D000818:Animals; D002245:Carbon Dioxide / Q000378:metabolism*; D055598:Chemical Phenomena; D015169:Colony Count, Microbial; D004032:Diet / Q000208:ethnology; D005030:Ethylenes / Q000378:metabolism*; D005285:Fermentation; D063427:Food Quality; D061353:Food Storage; D057141:Food, Preserved / Q000032:analysis / Q000382:microbiology; D006115:Greece; D056546:Lactobacillales / Q000254:growth & development / Q000302:isolation & purification / Q000378:metabolism*; D008461:Meat Products / Q000032:analysis* / Q000382:microbiology; D050296:Microbial Viability; D019697:Onions / Q000254:growth & development* / Q000378:metabolism; D009994:Osmolar Concentration; D010858:Pigmentation; D017673:Sodium Chloride, Dietary / Q000009:adverse effects; D013499:Surface Properties; D034421:Sus scrofa
chemical_list: D005030:Ethylenes; D017673:Sodium Chloride, Dietary; D002245:Carbon Dioxide; C036216:ethylene