Evolution of the volatile compounds of ripened sausages as a function of both storage time and composition of packaging atmosphere

Meat Science

Volumn 86, Issue 3, 2010, Pages 839-844

  Summo, Carmine ^a   Caponio, Francesco ^a   Tricarico, Francesco ^a   Pasqualone, Antonella ^a   Gomes, Tommaso ^a  

^a UNIVERSITY OF BARI   (Italy)

Author keywords

Modified Atmosphere Packaging; Ripened sausages; SPME GC MS; Storage time; Volatile compounds

Indexed keywords

ATMOSPHERE COMPOSITION; EXPERIMENTAL INVESTIGATIONS; LIPID OXIDATION; LOW OXYGEN; RIPENED SAUSAGES; SPME GC-MS; STORAGE TIME; VOLATILE COMPOUNDS;

INDUSTRIAL PLANTS; MEATS; OXIDATION; OXYGEN; VOLATILE ORGANIC COMPOUNDS;

MODIFIED ATMOSPHERE PACKAGING;

ALDEHYDE; BICYCLO COMPOUND; CARBON DIOXIDE; DELTA(3) CARENE; DELTA(3)-CARENE; NONANAL; OCTANAL; OXYGEN; VOLATILE ORGANIC COMPOUND;

ANIMAL; ARTICLE; ATMOSPHERE; FOOD HANDLING; FOOD PACKAGING; LIPID PEROXIDATION; MEAT; METHODOLOGY; SPICE; SWINE; TIME; VOLATILIZATION;

ALDEHYDES; ANIMALS; ATMOSPHERE; BICYCLO COMPOUNDS; CARBON DIOXIDE; FOOD HANDLING; FOOD PACKAGING; LIPID PEROXIDATION; MEAT PRODUCTS; OXYGEN; SPICES; SWINE; TIME FACTORS; VOLATILE ORGANIC COMPOUNDS; VOLATILIZATION;

EID: 84755161506     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2010.07.006     Document Type: Article

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