Effect of fat content on aroma generation during processing of dry fermented sausages
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چکیده
منابع مشابه
Effect of fat content on aroma generation during processing of dry fermented sausages.
Dry fermented sausages with different fat contents were produced (10%, 20% and 30%). The effect of fat content and ripening time on sensory characteristics, lipolysis, lipid oxidation and volatile compounds generation was studied. Also, the key aroma components were identified using gas chromatography (GC) and olfactometry. High fat sausages showed the highest lipolysis and lipid oxidation, det...
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ژورنال
عنوان ژورنال: Meat Science
سال: 2011
ISSN: 0309-1740
DOI: 10.1016/j.meatsci.2010.10.021