Soy protein isolate added to vacuum-packaged chorizos: effect on drip loss, quality characteristics and stability during refrigerated storage

Chorizo is a raw sausage, which is manufactured with beef, pork meat and pork fat, additives and spices. In Argentina, the expenditure of chorizo is through butchery and supermarkets where the product can be found packaged in both polyethylene films and vacuum sealed pouches. In the latter type of p...

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Bibliographic Details

Main Authors:	Porcella, Marcela I., Sanchez, Guillermo, Vaudagna, Sergio Ramon, Zanelli, Marta L., Descalzo, Adriana Maria, Meichtri, Lelis Hemil, Gallinger, Maria M., Lasta, Jorge Augusto
Format:	Artículo
Language:	Inglés
Published:	Elsevier 2019
Subjects:	Soy Protein Vacuum Packaging Organoleptic Analysis Proteínas de la Soia Embalaje en Vacío Análisis Organoléptico Chorizos Pérdida por Goteo Sustancias reactivas al ácido tiobarbitúrico (TBARS) Análisis Sensorial Calidad Microbiana Drip Loss Thiobarbituric acid reactive substances (TBARS) Sensory Analysis Microbial Quality
Online Access:	https://www.sciencedirect.com/science/article/pii/S0309174000001224 http://hdl.handle.net/20.500.12123/6050 https://doi.org/10.1016/S0309-1740(00)00122-4