The effects of storage and hop extract on aroma and flavour compounds in Balkan-style sausages packed under a CO2-containing anaerobic atmosphere

The effects of storage and hop extract on aroma and flavour compounds in Balkan-style sausages packed under a CO2-containing anaerobic atmosphere

Changes in the levels of pH, lactic acid, acetic acid, headspace volatile compounds, and spoilage odour intensity during a 35 day refrigerated storage period in two sets of a Balkan-style fresh sausage, a control sausage (CON) and a sausage containing an aqueous hop extract (HOP), packaged under a 2...

Full description

Bibliographic Details
Main Authors: Diego E. Carballo, Sonia Andrés, Francisco Javier Giráldez, Ali Khanjari, Irma Caro, Diego Llamazares, Sabina Operta, Javier Mateo
Format: Article
Language:English
Published: Elsevier 2020-10-01
Series:Heliyon
Subjects:
Food science
Food analysis
Microbiology
Natural antimicrobial
Natural antioxidant
Modified atmosphere packaging
Online Access:http://www.sciencedirect.com/science/article/pii/S2405844020320946

Similar Items

Similar Items