Effect of fermentation time and vegetable concentrate addition on quality parameters of organic botifarra catalana, a cured-cooked sausage

Journal of Agricultural and Food Chemistry

Volumn 60, Issue 27, 2012, Pages 6882-6890

  Magrinyà, Núria ^a   Bou, Ricard ^a   Rius, Núria ^a   Codony, Rafael ^a   Guardiola, Francesc ^a  

^a UNIVERSITY OF BARCELONA   (Spain)

Author keywords

botifarra catalana sausage; cured cooked meat; nitrate and nitrite reduction; organic meat; Staphylococcus carnosus

Indexed keywords

BOTIFARRA CATALANA SAUSAGE; CONSUMER ACCEPTABILITY; CURING EFFICIENCY; EUROPEAN UNION; MEAT PRODUCTS; MICROBIAL COUNT; NITRITE REDUCTION; OXIDATIVE STATUS; QUALITY CHANGE; QUALITY PARAMETERS; STAPHYLOCOCCUS CARNOSUS; TOCOTRIENOLS; VACUUM PACKAGING;

CURING; FERMENTATION; NITRATES; PH EFFECTS; VEGETABLES;

MEATS;

FOOD ADDITIVE; NITRIC ACID DERIVATIVE; NITRITE;

ANIMAL; ARTICLE; CHEMISTRY; COOKING; FERMENTATION; LACTOBACILLUS; MEAT; METABOLISM; MICROBIOLOGY; ORGANIC FOOD; STAPHYLOCOCCUS; SWINE; TIME; VEGETABLE;

ANIMALS; COOKING; FERMENTATION; FOOD ADDITIVES; FOOD, ORGANIC; LACTOBACILLUS; MEAT PRODUCTS; NITRATES; NITRITES; STAPHYLOCOCCUS; SWINE; TIME FACTORS; VEGETABLES;

STAPHYLOCOCCUS CARNOSUS;

EID: 84863914064     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf301218k     Document Type: Article

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