Effect of Various Doses of Electron Beam Irradiation Treatment on the Quality Characteristics of Vacuum-Packed Dry Fermented Sausage during Refrigerated Storage

In this study, we investigated the effect of electron beam irradiation on the physicochemical, microbiological, and sensory attributes of dry fermented sausage during 8 weeks of refrigerated storage at 4°C. The five doses of e-beam irradiation applied were: 0 kGy (control) and 1, 2, 3, and 4 kGy. Al...

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Detalles Bibliográficos
Autores principales: Ameer, Ammara, Seleshe, Semeneh, Kang, Suk Nam
Formato: Online Artículo Texto
Lenguaje:English
Publicado: The Korean Society of Food Science and Nutrition 2022
Materias:
Original
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9585401/
https://www.ncbi.nlm.nih.gov/pubmed/36313059
http://dx.doi.org/10.3746/pnf.2022.27.3.323

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9585401/
https://www.ncbi.nlm.nih.gov/pubmed/36313059
http://dx.doi.org/10.3746/pnf.2022.27.3.323

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