TBARS and microbial growth predicative models of pork sausage stored at different temperatures

TBARS and microbial growth predicative models of pork sausage stored at different temperatures

Kinetic models were developed for quality changes of emulsified pork sausages to predict the TBARS (2-thiobarbituric acid reactive substance) and TVC (total viable counts) changes at different temperatures during storage. Kinetic models of TBARS changes with respect to the temperature during storage...

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Bibliographic Details
Main Authors: Anna KACZMAREK, Renata CEGIELSKA-RADZIEJEWSKA, Tomasz SZABLEWSKI, Jan ZABIELSKI
Format: Article
Language:English
Published: Czech Academy of Agricultural Sciences 2015-08-01
Series:Czech Journal of Food Sciences
Subjects:
lipid oxidation
microbiological quality
arrhenius equation
square root model
tbars
Online Access:https://cjfs.agriculturejournals.cz/artkey/cjf-201504-0005_tbars-and-microbial-growth-predicative-models-of-pork-sausage-stored-at-different-temperatures.php

Internet

https://cjfs.agriculturejournals.cz/artkey/cjf-201504-0005_tbars-and-microbial-growth-predicative-models-of-pork-sausage-stored-at-different-temperatures.php

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