Effect of fat content on aroma generation during processing of dry fermented sausages

Meat Science

Volumn 87, Issue 3, 2011, Pages 264-273

  Olivares, Alicia ^a   Navarro, José Luis ^a   Flores, Mónica ^a  

^a INSTITUTO DE AGROQUÍMICA Y TECNOLOGÍA DE ALIMENTOS CSIC   (Spain)

Author keywords

Aroma compounds; Fermented sausages; Lipolysis; Low fat

Indexed keywords

1-OCTEN-3-OL; AROMA COMPONENTS; AROMA COMPOUNDS; BACTERIAL METABOLISM; DRY FERMENTED SAUSAGE; ETHYL BUTANOATE; FAT CONTENTS; FAT REDUCTION; FERMENTED SAUSAGES; FREE FATTY ACID; HEXANAL; LIPID OXIDATION; LIPOLYSIS; LOW FAT; OVERALL QUALITY; RIPENING TIME; SENSORY CHARACTERISTICS; THIOBARBITURIC ACID REACTIVE SUBSTANCES; VOLATILE COMPOUNDS;

ENZYMES; FATTY ACIDS; GAS CHROMATOGRAPHY; MASS SPECTROMETRY; OXIDATION; VOLATILE ORGANIC COMPOUNDS;

MEATS;

AROMATIC HYDROCARBON; FATTY ACID; THIOBARBITURIC ACID REACTIVE SUBSTANCE;

ANIMAL; ARTICLE; CHEMISTRY; COMPARATIVE STUDY; FAT INTAKE; FERMENTATION; FOOD HANDLING; FOOD PREFERENCE; FOOD PRESERVATION; HUMAN; MASS FRAGMENTOGRAPHY; MEAT; ODOR; QUALITY CONTROL; SENSATION; SOLID PHASE MICROEXTRACTION; SPAIN; SWINE; TIME;

ANIMALS; DIETARY FATS; FATTY ACIDS, NONESTERIFIED; FERMENTATION; FOOD HANDLING; FOOD PREFERENCES; FOOD, PRESERVED; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; HUMANS; HYDROCARBONS, AROMATIC; MEAT PRODUCTS; QUALITY CONTROL; SENSATION; SMELL; SOLID PHASE MICROEXTRACTION; SPAIN; SUS SCROFA; THIOBARBITURIC ACID REACTIVE SUBSTANCES; TIME FACTORS;

BACTERIA (MICROORGANISMS); BASIDIOMYCOTA;

EID: 78649966603     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2010.10.021     Document Type: Article

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