Characterisation of “Catalão” and “Salsichão” Portuguese traditional sausages with salt reduction

Meat Science

Volumn 116, Issue , 2016, Pages 34-42

  Laranjo, Marta ^a   Gomes, Ana ^a   Agulheiro Santos, Ana Cristina ^a   Potes, Maria Eduarda ^a   Cabrita, Maria João ^a   Garcia, Raquel ^a   Rocha, João Miguel ^a   Roseiro, Luísa Cristina ^b   Fernandes, Maria José ^c   Fernandes, Maria Helena ^c   Fraqueza, Maria João ^c   Elias, Miguel ^a  

^a UNIVERSITY OF ÉVORA   (Portugal)

^b INSTITUTO NACIONAL DE INVESTIGAÇÃO AGRÁRIA E VETERINÁRIA   (Portugal)

^c FACULDADE DE MEDICINA VETERINÁRIA   (Portugal)

Author keywords

Biogenic amines; Dry cured sausages; Fatty acids; Safety; Sensory evaluation; Sodium chloride; Texture profile analysis

Indexed keywords

ACCIDENT PREVENTION; AMINES; CURING; DRYING; LINOLEIC ACID; MEATS; QUALITY CONTROL; SENSORY ANALYSIS; SENSORY PERCEPTION; SODIUM CHLORIDE;

BIOGENIC AMINES; FATTY ACIDS PROFILES; LINOLEIC; LOW SALTS; MICRO-BIOLOGICAL PARAMETERS; SALT CONTENT; TEXTURE PROFILE; TEXTURE PROFILE ANALYSIS;

FATTY ACIDS;

BIOGENIC AMINE; FATTY ACID; SODIUM CHLORIDE;

ANALYSIS; ANIMAL; CHEMISTRY; FOOD CONTROL; MEAT; MICROBIOLOGY; PIG; PORTUGAL; SENSATION; STANDARDS;

ANIMALS; BIOGENIC AMINES; FATTY ACIDS; FOOD MICROBIOLOGY; MEAT PRODUCTS; PORTUGAL; SENSATION; SODIUM CHLORIDE; SWINE;

EID: 84987730767     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2016.01.015     Document Type: Article

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