The Effect of Salvia hispanica and Nigella sativa Seed on the Volatile Profile and Sensory Parameters Related to Volatile Compounds of Dry Fermented Sausage

The aim of the study was to evaluate the effects of Salvia hispanica and Nigella sativa seed addition on the volatile compounds and sensory characteristics (with particular emphasis on odor and flavor) of traditionally produced dry fermented sausages with reduced nitrites. Five different sausage for...

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Detalles Bibliográficos
Autores principales: Borrajo, Paula, Karwowska, Małgorzata, Lorenzo, Jose M.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8838188/
https://www.ncbi.nlm.nih.gov/pubmed/35163917
http://dx.doi.org/10.3390/molecules27030652

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8838188/
https://www.ncbi.nlm.nih.gov/pubmed/35163917
http://dx.doi.org/10.3390/molecules27030652

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