Effect of Modified Atmosphere Packaging Varying in CO(2) and N(2) Composition on Quality Characteristics of Dry Fermented Sausage during Refrigeration Storage

The current study investigated the effects of the most suitable modified atmosphere packaging (MAP) on the physicochemical, microbiological, and sensory properties of fermented dry sausages during 45 days of refrigeration (4°C) storage period. Treatments were vacuum-packed (control), 25% CO(2)/75% N...

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Detalles Bibliográficos
Autores principales: Ameer, Ammara, Seleshe, Semeneh, Kang, Suk Nam
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Korean Society for Food Science of Animal Resources 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9289800/
https://www.ncbi.nlm.nih.gov/pubmed/35855267
http://dx.doi.org/10.5851/kosfa.2022.e27

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9289800/
https://www.ncbi.nlm.nih.gov/pubmed/35855267
http://dx.doi.org/10.5851/kosfa.2022.e27

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