Effects of the Application of Dense Phase Carbon Dioxide Treatments on Technological Parameters, Physicochemical and Textural Properties and Microbiological Quality of Lamb Sausages
The effects of different dense phase carbon dioxide (DPCD) treatments were evaluated on technological parameters, physicochemical and textural properties and microbiological quality of lamb sausages. Sausages were prepared using lamb meat (Longissimus dorsii, 68.6 % w/w), lamb fat (17.2 % w/w), wate...
| Main Authors: | , , , , , |
|---|---|
| Format: | info:ar-repo/semantics/artículo |
| Language: | Inglés |
| Published: |
2018
|
| Subjects: | |
| Online Access: | https://link.springer.com/article/10.1007/s12393-014-9092-9 http://hdl.handle.net/20.500.12123/2401 https://doi.org/10.1007/s12393-014-9092-9 |
Similar Items: Effects of the Application of Dense Phase Carbon Dioxide Treatments on Technological Parameters, Physicochemical and Textural Properties and Microbiological Quality of Lamb Sausages
- Effect of Moringa oleifera leaf powder on drying kinetics, physico-chemical properties, ferric reducing antioxidant power, α-tocopherol, β-carotene, and lipid oxidation of dry pork sausages during processing and storage
- Effects of lactic acid bacteria and coagulase-negative staphylococci on dry-fermented sausage quality and safety: Systematic review and meta-analysis
- Effect of NaCl reduction and/or replacement on the quality and safety of dry-fermented sausages: Systematic review and meta-analysis
- Paneles de evaluación sensorial en la identificación y caracterización de alimentos típicos. Aprendizajes a partir de la construcción de la IG del Salame de Colonia Caroya, Argentina
- La Denominación de Origen del Salame de Colonia Caroya como herramienta de valorización y promoción del desarrollo local. Proyecto
- Microbial ecology involved in the ripening of naturally fermented llama meat sausages. A focus on lactobacilli diversity