Effect of vacuum cooling on stability of macro‐porous sausage during refrigerated storage—Vacuum‐cooled sausage has a longer shelf life

In this study, two types of cooling methods (vacuum cooling and air cooling) were used to cool cooked macro‐porous sausage. Alterations in the microbiological conditions, pH, instrumental color (L*, a*, and b*), total volatile nitrogenous bases (TVB‐N), lipid oxidation (TBARS), water activity (aW),...

Descripción completa

Detalles Bibliográficos
Autores principales: Song, Xiao‐yan, Song, Zuo, Liu, Baolin, Guo, Zhi‐yu, Luan, Yuchen
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2020
Materias:
Original Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7215229/
https://www.ncbi.nlm.nih.gov/pubmed/32405379
http://dx.doi.org/10.1002/fsn3.1435

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7215229/
https://www.ncbi.nlm.nih.gov/pubmed/32405379
http://dx.doi.org/10.1002/fsn3.1435

Ejemplares similares