Development of Turkish dry-fermented sausage (sucuk) reformulated with camel meat and hump fat and evaluation of physicochemical, textural, fatty acid and volatile compound profiles during ripening

LWT

Volumn 59, Issue 2P1, 2014, Pages 849-858

  Kargozari, Mina ^a   Moini, Sohrab ^a   Akhondzadeh Basti, Afshin ^a   Emam Djomeh, Zahra ^a,b   Ghasemlou, Mehran ^c   Revilla Martin, Isabel ^d   Gandomi, Hassan ^a   Carbonell Barrachina, Ángel A ^e   Szumny, Antoni ^f  

^a UNIVERSITY OF TEHRAN   (Iran)

^b Center of Excellence for Application of Modern Technologies for Producing Functional Foods Drinks   (Iran)

^c Michigan State University   (United States)

^d UNIVERSITY OF SALAMANCA   (Spain)

^e MIGUEL HERNÁNDEZ UNIVERSITY   (Spain)

^f WROC AW UNIVERSITY OF ENVIRONMENTAL AND LIFE SCIENCES   (Poland)

Author keywords

Beef; Camel meat; Fatty acid profile; Fermented sausage; Hump fat

Indexed keywords

FLAVOR COMPOUNDS; GAS CHROMATOGRAPHY; MASS SPECTROMETRY; QUALITY CONTROL; SENSORY ANALYSIS; VOLATILE FATTY ACIDS; VOLATILE ORGANIC COMPOUNDS; BEEF; TEXTURES;

CAMEL MEAT; DRY-FERMENTED SAUSAGES; FATTY ACIDS PROFILES; FERMENTED SAUSAGE (SUCUK); FERMENTED SAUSAGES; FLAVOUR ANALYSIS; HUMP FAT; PHYSICO-CHEMICALS; TURKISHS; VOLATILE COMPOUNDS; CHEMICAL COMPOSITIONS; DRY FERMENTED SAUSAGE; FATTY ACID PROFILES; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; SENSORY QUALITIES; TEXTURAL ATTRIBUTES;

BEEF; QUALITY CONTROL;

EID: 84907597723     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2014.05.033     Document Type: Article

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