The effect of Cinnamomum zeylanicum essential oil on chemical characteristics of Lyoner- type sausage during refrigerated storage

The effect of Cinnamomum zeylanicum essential oil (CZEO) at two concentrations (0.02% and 0.04% v/w) on chemical composition, pH, water activity (aw), lipid oxidation, color stability and sensory characteristics of Lyoner-type sausage stored at 4 ˚C for 40 days was investigated. The moisture content...

Descripción completa

Detalles Bibliográficos
Autores principales: Aminzare, Majid, Aliakbarlu, Javad, Tajik, Hossein
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Urmia University Press 2015
Materias:
Original Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4405683/
https://www.ncbi.nlm.nih.gov/pubmed/25992249

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4405683/
https://www.ncbi.nlm.nih.gov/pubmed/25992249

Ejemplares similares