Storage stability of low-fat sodium reduced fresh merguez sausage prepared with olive oil in konjac gel matrix

Meat Science

Volumn 94, Issue 4, 2013, Pages 438-446

  Triki, Mehdi ^a   Herrero, Ana M ^a   Jiménez Colmenero, Francisco ^a   Ruiz Capillas, Claudia ^a  

^a INSTITUTE OF FOOD SCIENCE   (Spain)

Author keywords

Improving fat; Konjac gel matrix; Merguez; Olive oil; Refrigerated storage; Salt reduction

Indexed keywords

IMPROVING FAT; KONJAC GELS; MAGNESIUM CHLORIDES; MERGUEZ; POTASSIUM CHLORIDE; REFRIGERATED STORAGES; SENSORY EVALUATION; SODIUM METABISULPHITE;

OLIVE OIL;

MEATS;

BIOGENIC AMINE; CHLORIDE; FOOD PRESERVATIVE; INORGANIC SALT; OLIVE OIL; PLANT MEDICINAL PRODUCT; SODIUM; SODIUM METABISULFITE; SULFITE; VEGETABLE OIL;

AMORPHOPHALLUS; ANIMAL; ARTICLE; CATTLE; CONSUMER; EVALUATION; FAT INTAKE; FOOD CONTROL; FOOD PRESERVATION; FOOD STORAGE; FREEZING; HUMAN; LOW FAT DIET; MEAT; METABOLISM; METHODOLOGY; MICROBIOLOGY; SALT INTAKE; SODIUM RESTRICTION; STANDARD;

AMORPHOPHALLUS; ANIMALS; BIOGENIC AMINES; CATTLE; CHLORIDES; CONSUMER SATISFACTION; DIET, FAT-RESTRICTED; DIET, SODIUM-RESTRICTED; DIETARY FATS; FOOD MICROBIOLOGY; FOOD PRESERVATION; FOOD PRESERVATIVES; FOOD STORAGE; HUMANS; MEAT PRODUCTS; PLANT OILS; PLANT PREPARATIONS; REFRIGERATION; SALTS; SODIUM; SODIUM CHLORIDE, DIETARY; SULFITES;

EID: 84876696290     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2013.03.019     Document Type: Article

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