Effect of storage and packaging on fatty acid composition and oxidation in dry fermented sausages made with added olive oil and antioxidants

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Ansorena, D. (Diana); Astiasarán, I. (Iciar);
(2004)
  • Publisher: Elsevier
  • Related identifiers: doi: 10.1016/j.meatsci.2003.10.011
  • Subject: Aldehydes | Fatty acids | Vacuum packaging | BHA | BHT
    mesheuropmc: food and beverages

Dry fermented sausages produced by a partial substitution of pork backfat with preemulsified olive oil were manufactured and stored (2 and 5 months) using different packing conditions (aerobic/ vacuum piece/ vacuum slices) in order to evaluate the intensity of the oxida... View more
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