Volatiles in a sausage surface model-influence of Penicillium nalgiovense, Pediococcus pentosaceus, ascorbate, nitrate and temperature

Volume: 66, Issue: 2, Pages: 447 - 456
Published: Feb 1, 2004
Abstract
Thirty-two agar sausage models were arranged in a 2(5−1) fractional factorial design to analyse the effects of Penicillium nalgiovense growth, Pediococcus pentosaceus starter, sodium ascorbate, sodium nitrate and temperature on 79 volatiles produced during incubation. The model focused on the outer 10 millimeters of sausages. Ascorbate addition showed clear antioxidative effects, and reduced the amount of more than half of all volatiles but...
Paper Details
Title
Volatiles in a sausage surface model-influence of Penicillium nalgiovense, Pediococcus pentosaceus, ascorbate, nitrate and temperature
Published Date
Feb 1, 2004
Volume
66
Issue
2
Pages
447 - 456
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