The effects of storage and hop extract on aroma and flavour compounds in Balkan-style sausages packed under a CO(2)-containing anaerobic atmosphere

Changes in the levels of pH, lactic acid, acetic acid, headspace volatile compounds, and spoilage odour intensity during a 35 day refrigerated storage period in two sets of a Balkan-style fresh sausage, a control sausage (CON) and a sausage containing an aqueous hop extract (HOP), packaged under a 2...

Descripción completa

Detalles Bibliográficos
Autores principales: Carballo, Diego E., Andrés, Sonia, Giráldez, Francisco Javier, Khanjari, Ali, Caro, Irma, Llamazares, Diego, Operta, Sabina, Mateo, Javier
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2020
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7567915/
https://www.ncbi.nlm.nih.gov/pubmed/33088979
http://dx.doi.org/10.1016/j.heliyon.2020.e05251

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7567915/
https://www.ncbi.nlm.nih.gov/pubmed/33088979
http://dx.doi.org/10.1016/j.heliyon.2020.e05251

Ejemplares similares