HANDBOOK OF FERMENTED MEAT AND POULTRY – 2nd Edition

Fildel Toldrá (Instituto de Agroquímica y Tecnología de Alimentos, CSIC, Valencia), Y. H. Hui (Science Technology System, USA), Iciar Astiasarán (Universidad de Navarra), Joseph G. Sebranek (Iowa State University, USA) y Regine Talon (SRV-UR Microbiologie, INRA, Francia) – Editores

Hoboken, NJ, USA. WILEY Blackwell. ISBN. 9781118522691. Diciembre de 2014. 528 págs. Encuadernado.

PVP EUR 196,00 (4% IVA incluido)

Los productos fermentados de carne se han consumido durante siglos en muchas partes muy diferentes de todo el mundo y constituyen uno de los grupos alimenticios más importantes.

Los cultivos de bacterias son usados en su manufactura para conservar la carne y darle unas texturas particulares y unos atributos sensoriales.

En España, esta parte de la gastronomía es muy importante, desde el chorizo, la longaniza o las chacinas, pasando por las cecinas y el resto de carnes secas y saladas, donde siempre debería destacar el jamón serrano, en todas sus variables.

Cualquier persona que haya paseado por un mercado en Francia, Italia, Alemania o el norte de Europa sabrá de los diferentes colores, aromas y sabores de estos productos, que han marcado siglos de supervivencia en su dieta básica diaria.

Este manual, ya en su segunda edición, trata no sólo la fermentación, sino también el origen de los materiales en crudo y el aspecto químico de la microbiología de los cultivos de fermantación.

 

Extracto del índice:

-           List of Contributors, xvii

-           Preface, xxi

-           Part I Meat Fermentation Worldwide: Overview, Production, and Principles, 1

-           1 Dry-Fermented Sausages and Ripened Meats: An Overview, Fidel Toldra and Y.H. Huy

-           2 Production and Consumption of Fermented Meat Products, Herbert W. Ockerman and Lopa Basu

-           3 Principles of Meat Fermentation, Eero Puolanne and Esko Petaja-Kanninen

-           4 Principles of Curing, Ronald B. Pegg and Karl O. Honikel

-           5 Principles of Drying, Raul Grau, Ana Andres, and Jose M. Barat

-           6 Principles of Smoking, Zdzis³aw E. Sikorski and Izabela Sinkiewicz

-           Part II Raw Materials, 47

-           7 The Biochemistry of Meat and Fat, Fidel Toldra and Milagro Reig

-           8 Ingredients, Jorge Ruiz and Trinidad Perez-Palacios

-           9 Additives, Pedro Roncales

-           10 Spices and Seasonings, Suey Ping Chi and Yun Chu Wu

-           11 Casings, Yun Chu Wu, Suey Ping Chi, and Souad Christieans

-           Part III Microbiology and Starter Cultures, 97

-           12 Microorganisms in Traditional Fermented Meats, Sabine Leroy, Isabelle Lebert, and Regine Talon

-           13 The Microbiology of Fermentation and Ripening, Margarita Garriga and Teresa Aymerich

-           14 Bacteria, Pier Sandro Cocconcelli and Cecilia Fontana

-           15 Bioprotective Cultures, Graciela Vignolo, Patricia Castellano, and Silvina Fadda

-           16 Yeasts, M.D. Selgas and M.L. García

-           17 Molds, Elettra Berni

-           18 Probiotics, Keizo Arihara

-           19 The Genetics of Microbial Starters, Jamila Anba-Mondoloni, Marie-Christine Champomier-Verges, Monique Zagorec, Sabine Leroy, Emilie Dordet-Frisoni, Stella Planchon, and Regine Talon

-           20 The Influence of Processing Parameters on Starter Culture Performance, F. Leroy, T. Goudman and L. De Vuyst

-           21 Methodologies for the Study of Microbial Ecology in Fermented Sausages, Valentina Alessandria, Kalliopi Rantsiou, Paola Dolci, and Luca Cocolin

-           Part IV Sensory Attributes, 189

-           22 Sensory Analyses-General Considerations, Asgeir Nilsen, Marit Rødbotten, Ken Prusa, and Chris Fedler

-           23 Color, Jens K.S. Møller, Sisse Jongberg, and Leif H. Skibsted

-           24 Texture, Shai Barbut

-           25 Flavor, Monica Flores and Alicia Olivares

-           Part V Product Categories: General Considerations, 227

-           26 Composition and Nutrition, Daniel Demeyer

-           27 Functional Dry-Fermented Sausages, Diana Ansorena and Iciar Astiasaran

-           28 Low-Sodium Products, Fidel Toldra and Jose M. Barat

-           29 International Standards: United States, Elizabeth Boyle and Melvin C. Hunt

-           30 International Standards: Europe, Reinhard Fries

-           31 Packaging and Storage, Byungrok Min and Dong Uk Ahn

-           Part VI Semidry-Fermented Sausages, 281

-           32 US Products-Semidry Sausage, Robert E. Rust

-           33 European Products, Friedrich-Karl Luck

-           Part VII Dry-Fermented Sausages, 293

-           34 US Products-Dry Sausage, Robert Maddock

-           35 Mediterranean Products, Eva Hierro, Manuela Fernandez, Lorenzo de la Hoz, and Juan A. Ordoñez

-           36 Northern European Products, Askild Holck, Even Heir, Tom C. Johannessen, and Lars Axelsson

-           37 Asian Products, Ming-Ju Chen, Rung-Jen Tu, and Sheng-Yao Wang

-           Part VIII Fermented Products from Poultry and Other Meats, 329

-           38 Fermented Poultry Sausages, E. Arnaud, S.J. Santchurn, and A. Collignan

-           39 Fermented Sausages from Other Meats, Emin Burcin Ozvural and Halil Vural

-           Part IX Ripened Meat Products, 345

-           40 US Products-Dry-Cured Hams, Dana J. Hanson, Gregg Rentfrow, M. Wes Schilling, W. Benjy Mikel, Kenneth J. Stalder, and Nicholas L. Berry

-           41 Central and South American Products, Silvina Fadda and Graciela Vignolo

-           42 Mediterranean Products, Mario Estevez, Sonia Ventanas, David Morcuende, and Jesus Ventanas

-           43 Nordic Products, Torunn Thauland Haseth, Gudjon Thorkelsson, Eero Puolanne, and Maan Singh Sidhu

-           44 Asian Products, Guang-Hong Zhou and Gai-Ming Zhao

-           Part X Biological and Chemical Safety of Fermented Meat Products, 383

-           45 Spoilage Microorganisms: Risks and Control, Marie-Christine Champomier-Verges and Monique Zagorec

-           46 Pathogens: Risks and Control, Panagiotis Skandamis and George-John E. Nychas

-           47 Biogenic Amines: Risks and Control, M. Carmen Vidal-Carou, M. Teresa Veciana-Nogues, M. Luz Latorre-Moratalla, and Sara Bover-Cid

-           48 Toxic Compounds of Chemical Origin, Milagro Reig and Fidel Toldra

-           49 Foodborne Outbreaks, Colin Pierre

-           Part XI Processing Sanitation and Quality Assurance, 441

-           50 Basic Sanitation, Beatriz Melero, Ana M. Diez, and Jordi Rovira

-           51 Processing Plant Sanitation, Jordi Rovira, Ana M. Diez, and Beatriz Melero

-           52 Quality Control, Fidel Toldra, Monica Flores, and M. Concepcion Aristoy

-           53 HACCP: Hazard Analysis and Critical Control Points, M.J. Fraqueza and A.S. Barreto

-           54 Quality Assurance Plan, Friedrich-Karl Lucke

-          Index, 495

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