Effect of natural antioxidants from grape seed and chestnut in combination with hydroxytyrosol, as sodium nitrite substitutes in Cinta Senese dry-fermented sausage

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Aquilani, Chiara; Sirtori, Francesco; Flores, Monica; Bozzi, Riccardo; Lebret, Bénédicte; Pugliese, Carolina;
  • Publisher: Elsevier
  • Related identifiers: doi: 10.1016/j.meatsci.2018.07.019, handle: 10261/179395
  • Subject: meat quality | Volatile compounds;Meat quality;GC-olfactometry;Lipid oxidation;Pork products;Local pig breed | porc | GC-olfactometry | race porcine locale | lipid oxidation | composé volatile | qualité de la viande | local pig breed | lipide | pork products | Volatile compounds | oxydation
    mesheuropmc: integumentary system

Dry-fermented pork sausages, from Cinta Senese local breed, were manufactured replacing sodium nitrite (NIT) with two mixtures of natural antioxidants consisting of: i) grape seed extract and olive pomace hydroxytyrosol (GSE); ii) chestnut extract and olive pomace hydro... View more
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