Effect of storage and packaging on fatty acid composition and oxidation in dry fermented sausages made with added olive oil and antioxidants

Author:

Ansorena Diana,Astiasarán Iciar

Publisher

Elsevier BV

Subject

Food Science

Reference35 articles.

1. Addition of Palatase M (Lipase from Rhizomucor miehei) to dry fermented sausages: Effect over lipolysis and study of the further oxidation process by GC-MS;Ansorena;Journal of Agricultural and Food Chemistry,1998

2. AOAC (2002a). Methyl esters of fatty acids in oils and fats 969.33. In Official methods of analysis (17th ed., pp. 19–20). Gaithersburg, MD: Association of Official Analytical Chemist

3. AOAC, (2002b). Determination of peroxide content. 965.33. In Official methods of analysis (17th ed., p. 12). Gaithersburg, MD: Association of Official Analytical Chemists

4. Effect of replacing pork backfat with olive oil on processing and quality characteristics of fermented sausages;Bloukas;Meat Science,1997

5. Domazakis, E. (2002). Patent. PTC Int. Appl. WO 2002065860 A1, 29 Aug 2002, pp. 7

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