Lipolytic Changes in Fermented Sausages Produced with Turkey Meat: Effects of Starter Culture and Heat Treatment

In this study, the effects of two different commercial starter culture mixes and processing methodologies (traditional and heat process) on the lipolytic changes of fermented sausages manufactured with turkey meat were evaluated during processing stages and storage. Free fatty acid (FFA) value incre...

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Detalles Bibliográficos
Autores principales: Karsloğlu, Betül, Çiçek, Ümran Ensoy, Kolsarici, Nuray, Candoğan, Kezban
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Korean Society for Food Science of Animal Resources 2014
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4597819/
https://www.ncbi.nlm.nih.gov/pubmed/26760744
http://dx.doi.org/10.5851/kosfa.2014.34.1.40

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4597819/
https://www.ncbi.nlm.nih.gov/pubmed/26760744
http://dx.doi.org/10.5851/kosfa.2014.34.1.40

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