Effect of nisin and butylated hydroxy anisole on storage stability of buffalo meat sausage

Journal of Food Science and Technology

Volumn 47, Issue 3, 2010, Pages 358-363

  Sureshkumar, S ^a   Kalaikannan, A ^b   Dushyanthan, K ^b   Venkataramanujam, V ^b  

^a CENTRAL SHEEP AND WOOL RESEARCH INSTITUTE   (India)

^b MADRAS VETERINARY COLLEGE   (India)

Author keywords

Buffalo sausage; Butylated hydroxyanisole; Keeping quality; Nisin

Indexed keywords

AMBIENT CONDITIONS; BUFFALO SAUSAGE; BUTYLATED HYDROXYANISOLE; INHIBITORY EFFECT; KEEPING QUALITY; MEAT SAUSAGE; MOISTURE CONTENTS; NISIN; OVERALL ACCEPTABILITY; SHELF LIFE; STORAGE STABILITY; THIOBARBITURIC ACID REACTIVE SUBSTANCES; TOTAL VIABLE COUNTS; WATER ACTIVITY;

ACIDS; AMINO ACIDS; ANTIBIOTICS; MOISTURE; POLYETHYLENE TEREPHTHALATES; THERMOPLASTICS;

MEATS;

EID: 78149381007     PISSN: 00221155     EISSN: 09758402     Source Type: Journal    
DOI: 10.1007/s13197-010-0060-y     Document Type: Article

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