Evaluation of storage time and temperature on physicochemical properties of immersion vacuum cooled sausages stuffed in the innovative casings modified by surfactants and lactic acid

Author:

Feng Chao-HuiORCID,Wang Wei,Makino Yoshio,García-Martín Juan FranciscoORCID,Alvarez-Mateos Paloma,Song Xiao-Yan

Funder

National Natural Science Foundation of China

Natural Science Foundation of Sichuan Provincial Department of Education

Grants for the international mobility of research staff

University of Seville

Japan Society for the Promotion of Science

Sichuan Agricultural University

Chengdu University

Publisher

Elsevier BV

Subject

Food Science

Reference68 articles.

1. Processing of perna perna mussels using integrated Process of cooking and vacuum cooling;Cavalheiro;J. Food Process. Eng.,2013

2. The Research on Plain Chopped Pig's Trotter Rapid Cooling and Packaging Technology;Chen,2014

3. Feasibility assessment of vacuum cooling of cooked pork ham with water compared to that without water and with air blast cooling;Cheng;Int. J. Food Sci. Technol.,2006

4. Improving the quality of pork ham by pulsed vacuum cooling in water;Cheng;J. Food Process. Eng.,2006

5. Study on characteristic changes of leisure fermented sausages during storage period;Dan;Meat Ind.,2013

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