Liha töötlemine
2007). Once free fatty ena through the production of peroxides
acids are released, they are subjected to according to Figure 9.2. Regarding the safety
oxidative reactions that give rise mainly to of the product, bacteriocin production is
aliphatic hydrocarbons, alcohols, aldehydes, involved in antibiotic resistance, as well as
ketones, and esters, with the latter being pro- the absence of amino acid decarboxylase
duced in the absence of nitrite in the recipe. activity and transferable genes.
Excessive oxidation results in the formation Acidification possesses a key role in fer-
of off-flavors such as rancidity. The micro- mented sausage manufacture, as it enables
biota, through the consumption of oxygen, control of spoilage and pathogenic microbi-
negatively affects rancidity formation
annaabi.ee 
