Sensory and physicochemical characteristics of salamis added with vegetable-based curing ingredients

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Kawski, Vicky Lilge; Bertol, Teresinha Marisa; Santos, Maria José Honorato dos; Sawitzki, Maristela Cortez; Fiorentini, Angela Maria; Coldebella, Arlei; Agnes, Ingrid Beatriz Lermen;
(2017)
  • Publisher: Universidade Federal de Santa Maria
  • Subject: celery | curing salt | meat products | rosemary | vegetable extracts | aipo | alecrim | extratos vegetais | produtos cárneos | sal de cura

ABSTRACT: The aim of this study was to evaluate the sensory and physicochemical quality of colonial salamis added with vegetable-based curing ingredients as potential enhancers of quality products. Salamis were produced according to three treatments: (A) Control: 0.1% ... View more
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