Effect of storage temperature on the quality of dry fermented sausage Poličan
نویسندگان
چکیده
منابع مشابه
Effect of fermentation temperature and nitrite nitrate on properties of dry fermented sausage
Sausages, produced with/without nitrite and nitrate, were fermented at 21°C (RH: 65-74%) or 8°C (RH: 75-85%). All sausages were dried until a final weight loss of 44% and analyzed for physicochemical and microbiological data. The removal of NO2 /NO3 caused an increase in lipid oxidation, although the decrease in the fermentation temperature proved to be effective in controlling the lipid oxidat...
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ژورنال
عنوان ژورنال: Czech Journal of Food Sciences
سال: 2012
ISSN: 1212-1800,1805-9317
DOI: 10.17221/284/2011-cjfs