<b>Storage of vacuum-packaged smoked bologna sausage prepared from Nile tilapia

<b>Storage of vacuum-packaged smoked bologna sausage prepared from Nile tilapia

Changes in smoked bologna sausage manufactured with Niletilapia (Oreochromis niloticus), and wheat fibers in refrigerated storage (6 ± 2°C) during 30 days were evaluated. Minced fish (MF) obtained from waste (parings from the filleting fish operations) of Nile tilapia (Oreochromis niloticus) was use...

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Bibliographic Details
Main Authors: Dayse Aline Ferreira Silva Bartolomeu, Nina Waszczynskyj, Peter Gaberz Kirschnik, Bruna Rafaela Dallabona, Fernanda Janaína Oliveira Gomes da Costa, Carolina Lopes Leivas
Format: Article
Language:English
Published: Universidade Estadual de Maringá 2014-02-01
Series:Acta Scientiarum: Technology
Subjects:
fish products
lipid oxidation
sensory test
refrigerated temperature
Online Access:http://186.233.154.254/ojs/index.php/ActaSciTechnol/article/view/18263

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http://186.233.154.254/ojs/index.php/ActaSciTechnol/article/view/18263

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