Effect of plant antioxidant in n-3 polyunsaturated fatty acid-enriched diet on fatty acid composition and sensorial attributes of dry-cured ham

International Journal of Food Science and Technology

Volumn 46, Issue 12, 2011, Pages 2656-2662

  Mairesse, Guillaume ^a,c   Benet, Marion ^a   Méteau, Karine ^a   Juin, Hervé ^a   Durand, Denys ^b   Mourot, Jacques ^a  

^a CEMAGREF   (France)

^b UMR1213 HERBIVORES   (France)

^c Permanent address: Valorex SAS   (France)

Author keywords

Antioxidants; Dry cured ham; Meat products; Omega 3; Peroxidation; Sensory evaluation

Indexed keywords

ANTIOXIDANTS; DRY-CURED HAM; MEAT PRODUCTS; OMEGA-3; PEROXIDATION; SENSORY EVALUATION;

ALDEHYDES; CURING; FATTY ACIDS; MEATS; NUTRITION; PLANTS (BOTANY); POLYUNSATURATED FATTY ACIDS;

DRYING;

SUIDAE;

EID: 81255160896     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2011.02797.x     Document Type: Article

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