Quality evaluation of commercial frankfurter by Deterioration Index Method

Journal of Food Quality

Volumn 28, Issue 5-6, 2005, Pages 467-478

  Sabbag, Nora G ^a   Aríngoli, E Elena ^a   Santiago, Liliana G ^a   Costa, Silvia C ^a   González, Rolando J ^a  

^a UNIVERSIDAD NACIONAL DEL LITORAL   (Argentina)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 29144439091     PISSN: 01469428     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1745-4557.2005.00049.x     Document Type: Review

References (9)

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3. BEGGS, K.L.H., BOWERS, J.A. and BROWN, D. 1997. Sensory and physical characteristics of reduced fat turkey frankfurters with modified corn starch and water. J. Food Sci. 62, 1240-1244.
4. INTERNATIONAL COMMISSION ON MICROBIOLOGICAL SPECIFICATIONS FOR FOODS (ICMSF). 1982. Microorganismos de los Alimentas I. Técnicas de Análisis Microbiológicos, 2nd Ed., pp. 113-120, Editorial Acribia Zaragoza, Spain.
5. RUSTOMI, Y.S., LOPEZ-LEIVA, M.M. and NAIR, B.M. 1996. UHT-sterilized peanut beverages; kinetics of physicochemical changes during storage and shelf-life prediction modeling. J. Food Sci. 61(1), 198-203.
6. nd Ed., pp. 216-242, Academic Press, San Diego, CA.
7. SVEINSDOTTIR, K., MARTINSDOTTIR, E., HYLDIG, G., JORGENSEN, B. and KRISTBERGSSON, K. 2002. Application of quality index (QIM) scheme in shelf-life study of farmed Atlantic salmon (Salmo salar). J. Food Sci. 67, 1570-1578.
8. VANKERSCHAVER, K., WILLOCX, F., SMOUT, C., HENDRICKX, M. and TOBBACK, P. 1996. Modeling and prediction of visual shelf life of minimally processed endive. J. Food Sci. 61, 1094-1098.
9. YANG, A., KEETON, J.T., BEILKEN, S.L. and TROUT, G.R. 2001. Evaluation of some binders and fat substitutes in low fat frankfurters. J. Food Sci. 66, 1039-1046.