Control of bioflavour and safety in fermented sausages: first results of a European project

Volume: 33, Issue: 3, Pages: 171 - 180
Published: Apr 1, 2000
Abstract
Four types of fermented sausages were prepared: two using Northern technology (Norway and Belgium) and two using Mediterranean technology (Belgium and Italy). Mediterranean sausages showed higher pH values and highest residual amounts of myosin and actin. Free fatty acid concentrations reflected the nature of the raw material, rather than the ripening period. Italian sausages contained the highest amounts of hexanal. Norwegian sausages contained...
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Paper Details
Title
Control of bioflavour and safety in fermented sausages: first results of a European project
Published Date
Apr 1, 2000
Volume
33
Issue
3
Pages
171 - 180
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