Physicochemical, microbiological and oxidative changes during refrigerated storage of N-3 pufa enriched cooked meat sausages with partial nacl substitution

Storage stability of cooked meat sausages with 50 g marine oil/kg and two salt combinations: (1) 14.00 g NaCl/kg and 2.0 g sodium tripolyphosphate (TPP)/kg, (2) sodium reduced formulation with 6.08 g NaCl/kg, 4.92 g KCl/kg and 5.00 g TPP/kg were studied. In addition, effect of BHA or tocopherols as...

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Autores principales: Marchetti, Lucas, Andrés, Silvina Cecilia, Califano, Alicia Noemí
Formato: Articulo
Lenguaje:Inglés
Publicado: 2016
Materias:
Ciencias Exactas
Meat sausages
Sodium
Changes
Acceso en línea:http://sedici.unlp.edu.ar/handle/10915/103406
https://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1111%2Fjfpp.12920
Aporte de:
SEDICI (UNLP) de Universidad Nacional de La Plata

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