Effect of the packaging method and the storage time on lipid oxidation and colour stability on dry fermented sausage salchichón manufactured with raw material with a high level of mono and polyunsaturated fatty acids

Meat Science

Volumn 80, Issue 4, 2008, Pages 1182-1187

  Rubio, Begoña ^a   Martínez, Beatriz ^a   García Cachán, Ma Dolores ^a   Rovira, Jordi ^b   Jaime, Isabel ^b  

^a INSTITUTO TECNOLÓGICO AGRARIO DE CASTILLA Y LEÓN   (Spain)

^b UNIVERSITY OF BURGOS   (Spain)

Author keywords

Colour; Fatty acid composition; Fermented sausage; Gas packaging; Salchich n; TBA; Vacuum packaging

Indexed keywords

EID: 52049114423     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2008.05.012     Document Type: Article

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