Fatty acid profile, color and lipid oxidation of organic fermented sausage during chilling storage as influenced by acid whey and probiotic strains addition
Organic fermented sausages typically spoil during long-term storage due to oxidative rancidity. The application of natural antioxidants to meat stuffing is a major practice intended to inhibit the oxidation process and color changes. This study aimed to assess the effect of two unusual starter cultu...
Main Authors: | Karolina Maria Wójciak, Małgorzata Karwowska, Zbigniew Józef Dolatowski |
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Format: | Article |
Language: | English |
Published: |
Universidade de São Paulo
2015-02-01
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Series: | Scientia Agricola |
Subjects: | |
Online Access: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-90162015000200124&lng=en&tlng=en |
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