Effect of preformed konjac gels, with and without olive oil, on the technological attributes and storage stability of merguez sausage

Meat Science

Volumn 93, Issue 3, 2013, Pages 351-360

  Triki, M ^a   Herrero, A M ^a   Jimenez Colmenero F ^a   Ruiz Capillas, C ^a  

^a INSTITUTE OF FOOD SCIENCE   (Spain)

Author keywords

Fat reduction; Fresh sausages (merguez); Improving fat; Konjac; Olive oil; Refrigerated storage

Indexed keywords

FAT REDUCTION; FRESH SAUSAGES; IMPROVING FAT; KONJAC; OLIVE OIL; REFRIGERATED STORAGES;

STORAGE (MATERIALS); VEGETABLE OILS;

MEATS;

BIOGENIC AMINE; IRON; MAGNESIUM; MINERAL; OLIVE OIL; PLANT MEDICINAL PRODUCT; TRACE ELEMENT; VEGETABLE OIL;

AMORPHOPHALLUS; ANIMAL; ARTICLE; CALORIC INTAKE; CATTLE; DIET; FAT INTAKE; FOOD PRESERVATION; FOOD STORAGE; FREEZING; GEL; HUMAN; LIPID PEROXIDATION; MEAT; METABOLISM; METHODOLOGY; NUTRITIONAL VALUE; STANDARD;

AMORPHOPHALLUS; ANIMALS; BIOGENIC AMINES; CATTLE; DIET; DIETARY FATS; ENERGY INTAKE; FOOD PRESERVATION; FOOD STORAGE; GELS; HUMANS; IRON; LIPID PEROXIDATION; MAGNESIUM; MEAT PRODUCTS; MINERALS; NUTRITIVE VALUE; PLANT OILS; PLANT PREPARATIONS; REFRIGERATION; TRACE ELEMENTS;

EID: 84870035409     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2012.10.004     Document Type: Article

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