Changes in sensory properties of Galician chorizo sausage preserved by freezing, oil-immersion and vacuum-packing

Meat Science

Volumn 70, Issue 2, 2005, Pages 223-228

  Fernandez Fernandez E ^a,b   Romero Rodriguez M A ^a   Vazquez Oderiz M L ^a  

^a Nutr Y Bromatologia Univ De S   (Spain)

^b Servicio de Programas de Salud y Prevención de la Dirección Técnica de Recursos Humanos y Gestión de Centros Gerencia de Servicios Sociales   (Spain)

Author keywords

Chorizo sausage; Conservation; Sensory properties

Indexed keywords

CHORIZO SAUSAGE; FROZEN SAUSAGE; SENSORY PROPERTIES; SUNFLOWER OIL;

COLOR; FOOD PRESERVATION; FREEZING; HEAT TREATMENT; OILS AND FATS; PACKAGING; POLYETHYLENES; REFRIGERATION; SKIN; VACUUM;

MEATS;

MEAT; PACKAGING; PRESERVATION; REFRIGERATION; VACUUM; VACUUM PACKS;

HELIANTHUS;

EID: 15344343078     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2005.01.011     Document Type: Article

References (6)

1. E. Fernández-Fernández, J. Rozas-Barrero, M.A. Romero-Rodríguez, and M.L. Vázquez-Odériz Changes in the physicochemical properties and organoleptic quality of galician chorizos during curing and after vacuum-packing Food Chemistry 60 No. 4 1997 555 558
2. E. Fernández-Fernández, M.D. González-Dorrego, M.L. Vázquez-Odériz, and M.A. Romero-Rodríguez Sensory and physicochemical changes occurring during storage of Galician chorizo in oil Zeitschriff Fur Lebensmittel Untersuchung Und Forschung 206 1998 308 310
3. E. Fernández-Fernández, M.A. Romero-Rodríguez, and M.L. Vázquez-Odériz Physicochemical and sensory properties of Galician chorizo sausage conserved by refrigeration, freezing, oil-inmersion, or vacuum-packing Meat Science 58 2001 99 104
4. E. Fernández-Fernández, M.L. Vázquez-Odériz, and M.A. Romero-Rodríguez Effects of manufacturing process variables on the physicochemical and sensory characteristics of Galician chorizo sausage Journal of the Science of Food and Agriculture 82 2002 273 279
5. E. Fernández-Fernández, M.L. Vázquez-Odériz, and M.A. Romero-Rodríguez Sensory characteristics of Galician chorizo sausage packed under vacuum and under modified atmospheres Meat Science 62 2002 67 71
6. ISO-4121-1987 (1987). Sensory analysis. Methodology. Evaluation of food products by methods using scales. Geneva: International Organization for Standardization