Reduction of sodium and increment of calcium and ω-3 polyunsaturated fatty acids in dry fermented sausages: Effects on the mineral content, lipid profile and sensory quality

Journal of the Science of Food and Agriculture

Volumn 93, Issue 4, 2013, Pages 876-881

  García Íñiguez de Ciriano, Mikel ^a   Berasategi, Izaskun ^a   Navarro Blasco, Íñigo ^a   Astiasarán, Iciar ^a   Ansorena, Diana ^a  

^a UNIVERSITY OF NAVARRA   (Spain)

Author keywords

Calcium ascorbate; Colour; Linseed oil; Sensory analysis; Sodium reduction; Texture

Indexed keywords

ASCORBIC ACID; CALCIUM; CALCIUM ASCORBATE; LINSEED OIL; MALONALDEHYDE; MINERAL; OMEGA 3 FATTY ACID; SODIUM; TRACE ELEMENT;

ANIMAL; ARTICLE; CALCIUM INTAKE; CHEMISTRY; COLOR; DIET; FAT INTAKE; FERMENTATION; FLAX; FOOD HANDLING; HUMAN; LIPID PEROXIDATION; MEAT; METABOLISM; PH; SALT INTAKE; STANDARD; SWINE; TASTE;

ANIMALS; ASCORBIC ACID; CALCIUM; CALCIUM, DIETARY; COLOR; DIET; DIETARY FATS; FATTY ACIDS, OMEGA-3; FERMENTATION; FLAX; FOOD TECHNOLOGY; HUMANS; HYDROGEN-ION CONCENTRATION; LINSEED OIL; LIPID PEROXIDATION; MALONDIALDEHYDE; MEAT; MINERALS; SODIUM; SODIUM CHLORIDE, DIETARY; SWINE; TASTE; TRACE ELEMENTS;

EID: 84874107173     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.5811     Document Type: Article

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