Temporal changes of flavour and texture in cooked bologna type sausages as affected by fat and salt content

Meat Science

Volumn 85, Issue 3, 2010, Pages 410-419

  Ventanas, Sonia ^a   Puolanne, Eero ^b   Tuorila, Hely ^b  

^a UNIVERSITY OF EXTREMADURA   (Spain)

^b UNIVERSITY OF HELSINKI   (Finland)

Author keywords

Cooked bologna sausages; Fat; Flavour; Headspace analysis; Juiciness; Salt; Sensory profiling; Time intensity

Indexed keywords

1 OCTEN 3 OL; 1-OCTEN-3-OL; OCTANOL; PYRAZINE DERIVATIVE; VOLATILE ORGANIC COMPOUND;

ADULT; AGARICALES; ANIMAL; ARTICLE; COOKING; FAT INTAKE; FEMALE; FOOD HANDLING; HUMAN; MALE; MASS FRAGMENTOGRAPHY; MEAT; MIDDLE AGED; ODOR; SALT INTAKE; SOLID PHASE MICROEXTRACTION; SWINE; TASTE; TIME;

ADULT; AGARICALES; ANIMALS; COOKING; DIETARY FATS; FEMALE; FOOD TECHNOLOGY; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; HUMANS; MALE; MEAT PRODUCTS; MIDDLE AGED; OCTANOLS; ODORS; PYRAZINES; SODIUM CHLORIDE, DIETARY; SOLID PHASE MICROEXTRACTION; SWINE; TASTE; TIME FACTORS; VOLATILE ORGANIC COMPOUNDS;

BASIDIOMYCOTA;

EID: 77954955869     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2010.02.009     Document Type: Article

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