Effect of added citrus fibre and spice essential oils on quality characteristics and shelf-life of mortadella

Meat Science

Volumn 85, Issue 3, 2010, Pages 568-576

  Viuda Martos, M ^a   Ruiz Navajas, Y ^a   Fernandez Lopez J ^a   Perez Alvarez J A ^a  

^a MIGUEL HERNÁNDEZ UNIVERSITY   (Spain)

Author keywords

Colour; Dietary fibre; Essential oils; Functional foods; Lipid oxidation; Polyphenols

Indexed keywords

ANTIINFECTIVE AGENT; DISACCHARIDE; ESSENTIAL OIL; FLAVANONE DERIVATIVE; FLAVONOID; HESPERIDIN; NARIRUTIN; NITRITE; PLANT EXTRACT; WATER;

ANIMAL; ARTICLE; BACTERIAL COUNT; BACTERIUM; CITRUS FRUIT; COLOR; DIETARY FIBER; FAT INTAKE; FOOD CONTROL; FOOD HANDLING; FOOD PACKAGING; FOOD PRESERVATION; ISOLATION AND PURIFICATION; LIPID PEROXIDATION; MEAT; METABOLISM; METHODOLOGY; MICROBIOLOGY; ROSEMARY; STANDARD; SWINE; THYME; VACUUM;

ANIMALS; ANTI-BACTERIAL AGENTS; BACTERIA; CITRUS; COLONY COUNT, MICROBIAL; COLOR; DIETARY FATS; DIETARY FIBER; DISACCHARIDES; FLAVANONES; FLAVONOIDS; FOOD HANDLING; FOOD MICROBIOLOGY; FOOD PACKAGING; FOOD PRESERVATION; HESPERIDIN; LIPID PEROXIDATION; MEAT PRODUCTS; NITRITES; OILS, VOLATILE; PLANT EXTRACTS; ROSMARINUS; SWINE; THYMUS PLANT; VACUUM; WATER;

BACTERIA (MICROORGANISMS); CITRUS; ENTEROBACTERIACEAE; ROSMARINUS OFFICINALIS; THYMUS VULGARIS;

EID: 77954954521     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2010.03.007     Document Type: Article

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