Effects of natural (grape seed and chestnut extract) and synthetic antioxidants (buthylatedhydroxytoluene, BHT) on the physical, chemical, microbiological and sensory characteristics of dry cured sausage "chorizo"

Food Research International

Volumn 54, Issue 1, 2013, Pages 611-620

  Lorenzo, José M ^a   González Rodríguez, Rosa M ^a   Sánchez, Marivel ^b   Amado, Isabel R ^c   Franco, Daniel ^a  

^a CENTRO TECNOLÓGICO DE LA CARNE DE GALICIA   (Spain)

^b UNIVERSITY OF SANTIAGO DE COMPOSTELA   (Spain)

^c INSTITUTO DE INVESTIGACIONES MARINAS   (Spain)

Author keywords

Lipid oxidation; Natural antioxidant; Sensory properties; Volatile compounds

Indexed keywords

DRY-FERMENTED SAUSAGES; LIPID OXIDATION; NATURAL ANTIOXIDANTS; SENSORIAL ANALYSIS; SENSORY CHARACTERISTICS; SENSORY PROPERTIES; SYNTHETIC ANTIOXIDANTS; VOLATILE COMPOUNDS;

CURING; DRYING; FRUITS; MEATS; OXIDATION; SENSORY PERCEPTION; VOLATILE ORGANIC COMPOUNDS; WINE;

ANTIOXIDANTS;

EID: 84882971855     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2013.07.064     Document Type: Article

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