Effect of selected additives on changes of aw and pH during production of dried fermented hams

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60460709%3A41210%2F05%3A12962" target="_blank" >RIV/60460709:41210/05:12962 - isvavai.cz</a>

Alternative codes found

RIV/60461373:22330/05:00016021

Result on the web

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DOI - Digital Object Identifier

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Result language

angličtina

Original language name

Effect of selected additives on changes of aw and pH during production of dried fermented hams

Original language description

Fermented whole meat products are preserved by salting and drying. Unlike fermented sausages, lactic acid bacteria and drop of pH resulting from their presence do not affect considerably the durability of whole meat products. Decrease of aw accomplishedby curing, seasoning and drying is the crucial factor for durability of hams. The work deals with modified production of fermented meat products in Slovakia which is based on traditional production in Switzerland. Objective was to observe changes of twomain physio-chemical parameters, water activity and pH value, during ten weeks of fermentation process and to determine whether obtained values are in range set by Food codex of Slovak Republic.

Czech name

Vliv vybraných aditiv na změny aw a pH během výroby sušených fermentovaných šunek

Czech description

Fermented whole meat products are preserved by salting and drying. Unlike fermented sausages, lactic acid bacteria and drop of pH resulting from their presence do not affect considerably the durability of whole meat products. Decrease of aw accomplishedby curing, seasoning and drying is the crucial factor for durability of hams. The work deals with modified production of fermented meat products in Slovakia which is based on traditional production in Switzerland. Objective was to observe changes of twomain physio-chemical parameters, water activity and pH value, during ten weeks of fermentation process and to determine whether obtained values are in range set by Food codex of Slovak Republic.

Type

J_x - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)

CEP classification

GM - Food industry

OECD FORD branch

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Project

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Continuities

Z - Vyzkumny zamer (s odkazem do CEZ)

Publication year

2005

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Name of the periodical

Chemické listy

ISSN

0009-2770

e-ISSN

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Volume of the periodical

99

Issue of the periodical within the volume

14

Country of publishing house

CZ - CZECH REPUBLIC

Number of pages

3

Pages from-to

340-342

UT code for WoS article

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EID of the result in the Scopus database

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