Effect of Black Garlic on Microbiological Properties, Lipid Oxidation, Residual Nitrite, Nitrosamine Formation and Sensory Characteristics in a Semi-Dry Fermented Sausage

This study was conducted with the aim of determining the effects of different black garlic (BG) levels (1%, 2% and 3%) on quality characteristics of a semi-dry fermented sausage (heat-treated sucuk). In addition, the effect of cooking time (0, 1 or 3 min at 180 °C on a hot plate) on nitrosamine form...

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Detalles Bibliográficos
Autores principales: Akansel, Begüm, Yılmaz Oral, Zeynep Feyza, Sallan, Selen, Kaban, Güzin, Kaya, Mükerrem
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10094117/
https://www.ncbi.nlm.nih.gov/pubmed/37048366
http://dx.doi.org/10.3390/foods12071545

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10094117/
https://www.ncbi.nlm.nih.gov/pubmed/37048366
http://dx.doi.org/10.3390/foods12071545

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