Improvement of moisture stability and textural properties of fat and salt reduced cooked sausages by inoculation of thermotolerant lactic acid bacteria

International Journal of Food Properties

Volumn 16, Issue 8, 2013, Pages 1789-1808

  Pérez Chabela, M Lourdes ^a   Díaz Vela, Juan ^a   Reyes Menéndez, Celia V ^a   Totosaus, Alfonso ^b  

^a DEPARTAMENTO DE QUÍMICA   (Mexico)

^b Food Science Lab   (Mexico)

Author keywords

Color; Lactic acid bacteria; Moisture retention; Sausages; Scanning electron microscopy; Texture; Thermotolerant

Indexed keywords

COOKED SAUSAGE; EXOPOLYSACCHARIDES; LACTIC ACID BACTERIA; MOISTURE RETENTION; MOISTURE STABILITY; SAUSAGES; TEXTURAL PROPERTIES; THERMOTOLERANT;

BACTERIA; COLOR; MEATS; MOISTURE; SCANNING ELECTRON MICROSCOPY; STABILITY; TEXTURES;

LACTIC ACID;

EID: 84874994709     PISSN: 10942912     EISSN: 15322386     Source Type: Journal    
DOI: 10.1080/10942912.2011.608472     Document Type: Article

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