Vacuum-packed ripened sausages: Evolution of oxidative and hydrolytic degradation of lipid fraction during long-term storage and influence on the sensory properties

Meat Science

Volumn 84, Issue 1, 2010, Pages 147-151

  Summo, Carmine ^a   Caponio, Francesco ^a   Paradiso, Vito Michele ^a   Pasqualone, Antonella ^a   Gomes, Tommaso ^a  

^a UNIVERSITY OF BARI   (Italy)

Author keywords

HPSEC analysis; Lipid degradation; Ripened sausages; Vacuum storage

Indexed keywords

FAT; FATTY ACID; THIOBARBITURIC ACID REACTIVE SUBSTANCE;

ANIMAL; ARTICLE; CHEMISTRY; COMPARATIVE STUDY; FAT INTAKE; FERMENTATION; FOOD HANDLING; FOOD PACKAGING; GEL CHROMATOGRAPHY; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; HUMAN; HYDROLYSIS; ISOLATION AND PURIFICATION; MEAT; OXIDATION REDUCTION REACTION; PRINCIPAL COMPONENT ANALYSIS; QUALITY CONTROL; REPRODUCIBILITY; SENSATION; SWINE; TIME; VACUUM;

ANIMALS; CHROMATOGRAPHY, GEL; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; DIETARY FATS; FATS; FATTY ACIDS, NONESTERIFIED; FERMENTATION; FOOD HANDLING; FOOD PACKAGING; HUMANS; HYDROLYSIS; MEAT PRODUCTS; OXIDATION-REDUCTION; PRINCIPAL COMPONENT ANALYSIS; QUALITY CONTROL; REPRODUCIBILITY OF RESULTS; SENSATION; SUS SCROFA; THIOBARBITURIC ACID REACTIVE SUBSTANCES; TIME FACTORS; VACUUM;

EID: 70349733394     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2009.08.041     Document Type: Article

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