Utilization of optimized processing conditions for high yield synthesis of conjugated linoleic acid by L. plantarum AB20-961 and L. plantarum DSM2601 in semi-dry fermented sausage.
作者： Cem Okan Özer , Birol Kılıç
DOI: 10.1016/J.MEATSCI.2020.108218
关键词:
摘要: Abstract The aim of this study was to utilize optimized processing conditions obtain the highest conjugated linoleic acid (CLA) contents in semi-dry fermented sausages produced with L. plantarum AB20–961 and DSM 2601. Optimized were 5.7 meat pH, 5% hydrolyzed safflower oil addition, 108 CFU/g added starter culture, fermentation time 73 h for DSM2601 79 h AB20–961, 24 °C temperature, 65 °C internal cooking temperature 90% relative humidity. Results indicated that CLA increased 21% by 121% after compared initial level determined on manufacturing day (P
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