Salt reduction in slow fermented sausages affects the generation of aroma active compounds

Meat Science

Volumn 93, Issue 3, 2013, Pages 776-785

  Corral, Sara ^a   Salvador, Ana ^a   Flores, Mónica ^a  

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

Author keywords

Aroma; Fermented sausages; Flavour; Salt reduction; Volatile compounds

Indexed keywords

AROMA; AROMA ACTIVES; AROMA COMPOUNDS; CHEMICAL PARAMETERS; FERMENTED SAUSAGES; OVERALL QUALITY; SALT CONTENT; SALT TREATMENTS; SENSORY CHARACTERISTICS; VOLATILE COMPOUNDS;

ACETIC ACID; ALDEHYDES; FLAVORS; SODIUM CHLORIDE; SULFUR; THIOPHENE; VOLATILE ORGANIC COMPOUNDS;

MEATS;

ACID; ALDEHYDE; POTASSIUM CHLORIDE; SULFUR; VOLATILE ORGANIC COMPOUND; WATER;

ANIMAL; ARTICLE; CONSUMER; FERMENTATION; FOOD CONTROL; FOOD HANDLING; FOOD PREFERENCE; MEAT; METABOLISM; ODOR; SALT INTAKE; SODIUM RESTRICTION; SWINE; TASTE;

ACIDS; ALDEHYDES; ANIMALS; CONSUMER SATISFACTION; DIET, SODIUM-RESTRICTED; FERMENTATION; FOOD HANDLING; FOOD MICROBIOLOGY; FOOD PREFERENCES; MEAT PRODUCTS; ODORS; POTASSIUM CHLORIDE; SODIUM CHLORIDE, DIETARY; SULFUR; SWINE; TASTE; VOLATILE ORGANIC COMPOUNDS; WATER;

EID: 84871497412     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2012.11.040     Document Type: Article

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