低脂萨拉米香肠生长潜力的研究：一种创新的意大利肉类产品。
Study of Growth Potential of in Low Fat Salami: An Innovative Italian Meat Product.
作者信息
Dalzini Elena, Cosciani-Cunico Elena, Pavoni Enrico, Bertasi Barbara, Daminelli Paolo, Finazzi Guido, Losio Marina N, Varisco Giorgio
机构信息
Laboratorio di Microbiologia degli Alimenti, Istituto Zooprofilattico Sperimentale della Lombardia e dell'Emilia Romagna B. Libertini , Brescia, Italy.
出版信息
Ital J Food Saf. 2014 Feb 27;3(1):2112. doi: 10.4081/ijfs.2014.2112. eCollection 2014 Jan 21.
In the last years, consequently to EC Regulation no. 1924/2006 on nutrition and health claims made on foods, some Italian food businnes operators (FBOs) leaders in the meat sector, invested in research to develop innovative products such as low fat salami, containing up to 30% less fat than the traditional one. For FBOs it is essential to demonstrate for each production process whether the substrate allows the growth of and whether could reach or exceed the limit of 100 cfu g at the end of the shelf life, as stated by EC Regulation no. 2073/2005. In the present study, the growth potential of during the shelf life of low fat salami packed in modified atmosphere was evaluated. The results show that the product is unable to support the growth of pathogen, even if the storage temperature is between 8 and 12°C.
在过去几年中，根据欧盟关于食品营养与健康声称的第1924/2006号法规，意大利肉类行业的一些食品企业经营者（FBOs）领导者投资开展研究，以开发创新产品，如低脂萨拉米香肠，其脂肪含量比传统萨拉米香肠低30%。对于食品企业经营者而言，根据欧盟第2073/2005号法规，必须针对每个生产过程证明底物是否允许[病原体名称]生长，以及在保质期结束时[病原体名称]是否可能达到或超过100 cfu/g的限量。在本研究中，评估了在气调包装的低脂萨拉米香肠保质期内[病原体名称]的生长潜力。结果表明，即使储存温度在8至12°C之间，该产品也无法支持病原体的生长。
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